As always, I am a huge fan of recipes that are quick, delicious, and not full of a bunch of ingredients that cannot be found at an average grocery store.
This quick chili recipe is very hearty and chock full of flavor. It literally takes about 20 minutes until it’s on the table. I highly recommend this as you can use virtually any type of bird meat in it.
I chose grouse for this recipe, but you can use anything from pheasant to duck to goose to crane. It can also be spiced up depending on personal preference.
- 2 (15 oz) cans Great Northern Beans
- 1 lb wild bird breasts
- Olive Oil (or whatever you have!)
- 1 chopped red onion
- 2 chopped poblano (or Anaheim) peppers
- 5 cloves (or 2 tbsp) minced garlic
- 1 ½ tsp cumin
- Salt & pepper to taste
- 8 oz chopped green chiles
- 3 cups chicken broth
- 4 oz reduced fat cream cheese
- Diced green onions
- Chopped Cilantro
- Red Pepper Flakes (if desired)
- Mash 1 cup of beans in a small bowl with a whisk or potato masher. Set aside.
- Heat oil in pot. Add bird and cook until browned.
- Add onion, poblanos, garlic, cumin, salt, and pepper. Cook until onions and peppers are tender.
- Add mashed beans, whole beans, broth, and green chiles. Add red pepper flakes if needed. Bring to a boil. Reduce heat and simmer until chili begins to thicken a little.
- Add cream cheese and green onions. Remove from heat.
- Serve and garnish with cilantro.