You are here: Home » Recipes » Chicken Chili Chicken Chili Recipe by RelishKitchen Tested Yield 10 servings Prep 10 mins Cook 30 mins Rotisserie chicken and canned garbanzo beans make this hearty chili an easy meal. Karry Hosford PrintEmail 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 2 tablespoons olive oil1 cup chopped leeks (white part only) or onion3 cloves garlic, chopped2 teaspoons ground cumin1 teaspoon cumin seed1 pound ground turkey sausage3 cups roughly chopped rotisserie chicken2 (16-ounce) cans garbanzo beans, drained2/3 cup barley2 teaspoons pickled jalapeno6 cups homemade chicken broth or canned reduced-sodium chicken broth4 to 8 cups chopped kale (optional)1/2 cup 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.