Dinner

Pheasant and white bean chili for the slow cooker is for Dinner.

Pheasant and white bean chili for the slow cooker takes 20 minutes to prepare.

Pheasant and white bean chili for the slow cooker takes 300 minutes to cook.

Pheasant and white bean chili for the slow cooker makes 8 servings.

The ingredients for Pheasant and white bean chili for the slow cooker are:

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
3 cups brown rice

Here is how you make Pheasant and white bean chili for the slow cooker:

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: 8Recipe submitted by SparkPeople user .

The nutritional information for Pheasant and white bean chili for the slow cooker is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 457.5

• Total Fat: 9.5 g
• Cholesterol: 106.5 mg
• Sodium: 703.9 mg
• Total Carbs: 34.7 g
• Dietary Fiber: 7.4 g
• Protein: 56.3 g