Pheasant Chili
Leave a note
Nutrition balance score
Great
Glycemic Index
35
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories562.1 kcal (28%)
Total Fat26.6 g (38%)
Carbs39 g (15%)
Sugars5.8 g (6%)
Protein42.6 g (85%)
Sodium1222.6 mg (61%)
Fiber11.4 g (41%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 poundboneless skinless pheasant breast
cut into 1/2 inch cubes, you can also substitute chicken breasts or thighs
1onion
medium, chopped
1 ½ teaspoonsgarlic powder
1 tablespoonvegetable oil
2 x 15.5 ozcans great northern beans
rinsed and drained
1.5 ozcan chicken broth
2 ozcans chopped green chilies
1 teaspoonsalt
1 teaspoonground cumin
1 teaspoondried oregano
½ teaspoonpepper
¼ teaspooncayenne pepper
1 cupsour cream
½ cupwhipping cream
Instructions
Step 1
In a large saucepan, sauté pheasant, onion and garlic powder in oil until pheasant is no longer pink.
Step 2
Add chicken broth & additional spices
Step 3
Simmer covered for ½ hour
Step 4
Add beans, chilies and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
Step 5
Add beans, chilies and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
