Print

Crock-Pot Whole Rabbit White Bean Chili

A blue bowl filled with rabbit chili topped with avocado.
Save Recipe

5 from 1 reviews

This hearty white bean chili is made with a whole rabbit. No need to break it down beforehand, just place the rabbit, veggies, and spices in your crock-pot and let it do all the work for you.

Ingredients

  • 1 whole rabbit (about 2.5lbs, cleaned and organs removed)
  • 2 tablespoons olive oil or unsalted butter
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 2 15-oz cans cannellini beans
  • 1 15-oz can whole kernel corn
  • 1 4-oz can mild diced green chilis
  • 1 teaspoon ground cumin
  • 1 teaspoon dry oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 4 oz cream cheese, softened
  • 1/4 cup heavy cream or half and half
  • 1 tablespoon corn starch
  • Toppings: avocado, sour cream, shredded cheese, etc.

Instructions

Assemble the chili. Place the whole rabbit in the bottom of your crockpot insert and top with the olive oil, onion, garlic, broth, beans, corn, chilis, and spices. (In other words, everything except the cream cheese, heavy cream, and corn starch.) 

Cook the chili. Give everything on top of the rabbit a good stir, then seal your crockpot and cook on HIGH for 4 hours. 

Shred the rabbit meat. Remove the rabbit from the crockpot with tongs and place it in a large mixing bowl. With the tines of a fork, scrape off the cooked meat. Add the shredded rabbit meat back to the crockpot bowl with the rest of the chili.

Make the cornstarch slurry. Spoon about 1/2 cup of the chili liquid into a medium bowl and add 1 tablespoon of cornstarch. Stir briskly with a fork or whisk until the cornstarch has dissolved, then pour this slurry into the chili and give it a good stir.

Finish cooking the chili. Add the softened cream cheese and cream, stirring until everything is well incorporated into the chili. Cover and cook another 30 minutes on HIGH. 

Cool. Let the chili cool for at least 15 minutes before serving so that it has time to thicken up a bit. 30 minutes is better.

Serve with your desired toppings! I recommend diced avocado, shredded cheese, and a dollop of sour cream.

Keywords: rabbit chili, white bean chili, crockpot white chili