Pella Chronicle

October 9, 2012

Chicken Chili

Staff Writer
American Profile

Pella — 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 jalapeno

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; saute 5 minutes. Add cumin, cumin seed and turkey sausage.

2. Cook until sausage is browned. Add chopped chicken, beans, barley, jalapeno, broth and kale, if using.

3. Bring to a boil and simmer until barley is cooked, about 20 minutes. Serve topped with cheese, green onion and sour cream.

Serves 10.