Mother Hubbard's White Lightnin'

• Mother Hubbard's White Lightnin' chili
• 1 lb. boneless, skinless pheasant breast, cubed
• 1 medium onion
• 1 1/2 teaspoon garlic powder (fresh garlic is better)
• 1 tablespoon vegetable oil
• 2 (15 oz.) cans great northern beans drained & rinse
• 1 (14 1/2 oz.) chicken broth
• 2 (4 oz.) cans chopped green chilies
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 cup sour cream
• 1/2 cup whipping cream

Sauté pheasant, onion and garlic until the chicken is no longer pink. Add beans, broth, chilies and seasonings and bring to a boil. Reduce heat and simmer 30 minutes. Stir in sour cream and whipping cream and serve immediately.

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