Chicken Chili
Karry Hosford
- Yield: 10 servings
- Prep: 10 mins
- Cook: 30 mins
This is a perfect follow-up to a dinner of rotisserie chicken. Make the chicken stock from the chicken bones, and toss the leftover chicken in the chili. Barley gives it lots of fiber. Look for bags of it next to the rice.
Ingredients
- 2tablespoons olive oil
- 1cup chopped leeks (white part only) or onion
- 3cloves garlic, chopped
- 2teaspoons ground cumin
- 1teaspoon cumin seed
- 1pound ground turkey sausage
- 3cups roughly chopped rotisserie chicken
- 2-- (16-ounce) cans garbanzo beans, drained
- 2/3cup barley
- 2teaspoons pickled jalapeno
- 6cups homemade chicken broth or canned reduced-sodium chicken broth
- 4 to 8cups chopped kale (optional)
- 1/2cup shredded Monterey Jack or Cheddar cheese
- -- Chopped green onions
- -- Sour cream
Instructions
- Heat oil in a Dutch oven over medium heat. Add leeks and garlic; sauté 5 minutes. Add cumin, cumin seed and turkey sausage.
- Cook until sausage is browned. Add chopped chicken, barley, beans, jalapeño, broth and kale, if desired.
- Bring to a boil and simmer about 20 minutes or until barley is cooked. Serve topped with cheese and green onions.
Nutritional Info *per serving
- Calories 370
- Glycemic Load 0.64
- Fat 13g
- Saturated Fat 3.5g
- Polyunsaturated Fat 2.5g
- Monounsaturated Fat 5g
- Cholesterol 100mg
- Sodium 860mg
- Potassium 640mg
- Carbohydrate 27g
- Fiber 5g
- Sugars 1g
- Protein 38g
- Trans Fat 0g
- Vitamin A 6%
- Vitamin C 10%
- Calcium 10%
- Iron 20%
