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.
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