Pheasant White Chili
We will be making this flavorful chili every fall after pheasant hunting. This warm, hearty chili is made with just enough spice to pack a punch.
2 cloves garlic, finely minced
1 small white onion, diced
1 (32 oz.) carton of low-sodium chicken broth
2 (7 oz.) cans diced green chilies
1 Tbsp. cumin
1/2 tsp smoked paprika
1 tsp ground oregano
1/2 tsp ground coriander
1 tsp cayenne pepper
1/2 tsp hot chili powder
salt and freshly ground black pepper, to taste
1 (8 oz.) pkg. cream cheese, softened, cut into small cubes
2 (15 oz.) cans cannellini beans
4 pheasant breasts, trimmed and cleaned
1 Tbsp. fresh lime juice
2 Tbsp. chopped fresh cilantro, plus more for serving
Set Pampered Chef RockCrok Slow Cooker Stand on high heat.
In RockCrok Dutch Oven, add broth, garlic, onions, green chilies, cumin, paprika, oregano, coriander, cayenne pepper, chili powder and season with salt and pepper to taste. whisk together.
Drain and rinse beans in a colander. Add beans, Pheasant breasts, cilantro and fresh lime juice to liquid mixture in Slow Cooker. Cook on high for 4 hours.
Take out breasts and shred with forks. Add softened cream cheese to soup. Whisk briskly until melted and incorporated.
Add Pheasant breast back in and cook on low for 30 minutes.
Serve with shredded Monterrey Jack cheese, more cilantro, avocado slices and sour cream.