Pheasant and white bean chili for the slow cooker

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Pheasant and white bean chili for the slow cooker calories by ingredient
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Number of Servings: 6


    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


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.

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