Pheasant Chili
Leave a note
Nutrition balance score
Unbalanced
Glycemic Index
28
Low
Glycemic Load
3
Low
Nutrition per serving
Calories397.1 kcal (20%)
Total Fat26 g (37%)
Carbs9.7 g (4%)
Sugars2.9 g (3%)
Protein31 g (62%)
Sodium771.3 mg (39%)
Fiber1.7 g (6%)
% 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
cans great northern beans
rinsed and drained
chicken broth
can
2 ozchopped green chilies
cans
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!
