Chicken Chili

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.


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


  1. Heat oil in a Dutch oven over medium heat. Add leeks and garlic; sauté 5 minutes. Add cumin, cumin seed and turkey sausage.
  2. Cook until sausage is browned. Add chopped chicken, barley, beans, jalapeño, broth and kale, if desired.
  3. 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%