Creamy White Pheasant Chili

Serves 4
1 pound boneless skinless pheasant breast cut into ½ inch cubes (you can also substitute chicken breasts or thighs)
1 medium onion, chopped
1½ teaspoons garlic powder
1 tablespoon vegetable oil
2 – 15 ½ oz cans great northern beans, rinsed and drained
1.5 – 14 ½ oz can chicken broth
2 – 4 oz cans chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon pepper
¼ teaspoon cayenne pepper
1 cup sour cream
½ cup whipping cream

In a large saucepan, sauté pheasant, onion and garlic powder in oil until pheasant is no longer pink.

Add chicken broth & additional spices.

Simmer covered for ½ hour.

Add beans, chilies and seasonings.  Bring to a boil.  Reduce heat; simmer uncovered for 30 minutes.

Remove from heat, stir in sour cream and whipping cream.

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