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  • 2 tablespoons olive oil
  • 1 cup chopped leeks (white part only) or onion
  • 3 cloves garlic, 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
  • 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.

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The recipe was originally published as Chicken Chili on

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