Pheasant and white bean chili for the slow cooker

Name: Pheasant and white bean chili for the slow cooker Recipe
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Yield: 6
Ingredients: 4 pheasant breasts chopped; 1 cup chopped onion; 3 chopped garlic cloves; 0.5 cup chopped red pepper; 0.5 cup chopped yellow pepper; 1 cup cooked haricot or navy beans; 1 cup cooked pinto beans; 1 cup cooked cannellini or white beans; 1 small green chili deseeded and chopped; 750mL chicken stock; dash cayenne pepper; 1 tbsp chili mix (cumin chili powder); 1 tsp salt; 0.5 tsp pepper; 1 tsp coriander

Minutes to Prepare: 20
Minutes to Cook: 300

Number of Servings: 6

Ingredients

4 pheasant breasts, chopped1 cup chopped onion3 chopped garlic cloves0.5 cup chopped red pepper0.5 cup chopped yellow pepper1 cup cooked haricot or navy beans1 cup cooked pinto beans1 cup cooked cannellini or white beans1 small green chili, deseeded and chopped750mL chicken stockdash cayenne pepper1 tbsp chili mix (cumin, chili powder)1 tsp salt0.5 tsp pepper1 tsp coriander

Directions

Pan fry onion, garlic, peppers and chili in olive oil until softened. Add chopped pheasant breast and cook until lightlybrowned. Open tins of beans and rinse under cold water. Add beans and pan ingredients to slow cooker along with spices and stock. Stir well to mix and cook on medium at least 5 hours. Serve over rice.

Number of Servings: 6

Recipe submitted by SparkPeople user SUPERL99.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 537.3
Total Fat: 12.1 g
Cholesterol: 142.0 mg
Sodium: 938.0 mg
Total Carbs: 31.0 g
Dietary Fiber: 8.7 g
Protein: 73.5 g

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