Chicken Chili

Featured Article, Food, Recipes
on October 12, 2012

Whenever you have leftover rotisserie chicken, make this crowd-pleasing chili. Make the chicken stock from the chicken bones, and toss the leftover chicken in the chili. Barley provides lots of fiber. Look for bags of barley next to the rice at the supermarket.

2 tablespoons olive oil
1 cup chopped leeks (white part only) or onion
3 garlic cloves, chopped
2 teaspoons ground cumin
1 teaspoon cumin seed
1 pound ground turkey sausage
3 cups roughly chopped rotisserie chicken
2 (16-ounce) cans garbanzo beans, drained
2/3 cup barley
2 teaspoons pickled jalapeño
6 cups homemade chicken broth or canned reduced-sodium chicken broth
4 to 8 cups chopped kale (optional)
1/2 cup shredded Monterey Jack or Cheddar cheese
Chopped green onions (optional)
Sour cream (optional)

1. Heat oil in a Dutch oven over medium heat. Add leeks and garlic; sauté 5 minutes, until soft. Add cumin, cumin seed and turkey sausage. Cook until sausage is browned. Add chopped chicken, beans, barley, jalapeño, broth and kale, if using.

2. Bring to a boil, reduce heat, and simmer until barley is cooked, about 20 minutes. Serve topped with cheese, green onions and sour cream. Serves 10.

Nutritional facts per serving: 370 calories, 13g fat, 100mg cholesterol, 38g protein, 27g carbohydrates, 5g fiber, 860mg sodium

This recipe originally appeared as Chicken Chili on