Pheasant White Chili

Ingredients

• 1 (48 oz.) jar Great Northern white beans

• 1 to 1 1/2 lbs. pheasant

• 1 (16 oz.) jar salsa

• 1 green pepper, chopped

• 1 large onion, chopped

• 2 jalapeños, chopped

• 2 (8 oz.) cans chicken broth

• 8 oz. shredded cheese

• 2 packets McCormick white chili mix

• 1 to 2 tablespoons cumin

• Tortilla chips, for serving

Instructions

1. Cook the pheasant and shred the meat.

2. In a skillet, sauté the onion and green pepper until softened.

3. Add the pheasant, sautéed vegetables, white beans, salsa, jalapeños, chicken broth, shredded cheese, chili mix, and cumin to a crockpot.

4. Stir well to combine.

5. Cook until heated through and the flavors are well blended.

6. Serve warm with tortilla chips.

Serving Tip

Top with extra shredded cheese or a spoonful of sour cream if desired.