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.
