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Nutrition Facts
Serving Size 1 (365g) Recipe makes 10 servings The following items or measurements are not included below: 3 cups chicken
Calories 333
Calories from Fat 133		(39%)
Amount Per Serving		%DV
	Total Fat 14.8g	22%
	Saturated Fat 5.4g	27%
	Monounsaturated Fat 5.4g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 31mg		10%
Sodium 1035mg		43%
Potassium 460mg		13%
Total Carbohydrate 32.7g		10%
	Dietary Fiber 6.4g	25%
	Sugars 0.9g
Protein 17.5g		35%
detailed view... how is this calculated?

Chicken Chili

Recipe #395425 | 50 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: ellie_
Oct 19, 2009

Another use for leftover chicken. Recipe source: local newspaper

SERVES 10 (change servings and units)

Ingredients

2 tablespoons olive oil
1 cup leek, chopped (or use chopped onions)
3 garlic cloves, chopped
2 teaspoons cumin, ground
1 teaspoon cumin seed
1 lb turkey sausage, ground
3 cups chicken, cooked and chopped
2 (16 ounce) cans garbanzo beans, drained
2/3 cup barley
2 teaspoons pickled jalapeno peppers
6 cups chicken broth
4-8 cups kale, chopped (optional)
1/2 cup monterey jack cheese, shredded, optional garnish
chopped green onion, optional garnish
sour cream (optional)

Directions

1
In a large pot heat oil over medium heat. Stir in leeks and garlic and saute for 5 minutes.
2
Stir in cumin, cumin seed and sausage, cooking until sausage browns.
3
Stir in chicken, beans barley, jalapeno, broth and kale and bring to a boil. Simmer for 20 minutes or until barley is cooked.
4
Serve topped with cheese, green onions and sour cream if desired.

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Featured Reviews for This Recipe

From: Sam #3

On Nov 11, 2009

I used onions in place of the leeks, no cumin seed (only have ground), kidney beans instead of garbanzo beans and much less broth as we like our chilis thick. Otherwise followed the recipe topped with cheese. DD said it was fantastique! I have to agree