September 19, 2007
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Chili - It's What's for Dinner

I recently attended the National Beef Cook-off, which oddly enough left me craving chicken. As the weather has cooled off a bit, I've also been craving chili. So here is a recipe that is the best of both worlds–a white chili that is practically foolproof. You can use turkey in place of the chicken and almost any ingredient you have on hand–spinach in place of kale, great northern or navy beans in place of garbanzos. It's great for using up the leftovers from a roasted chicken, or you can use a rotisserie chicken. Serve it with corn tortillas or cheese quesadillas and a cabbage salad dressed with a splash of lime and some olive oil.

Chicken Chili

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This is a perfect follow-up to a dinner of roast 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 oil
1 cup chopped leeks or onion
3 garlic cloves, chopped
2 teaspoons ground cumin
1 teaspoon cumin seed
1 pound ground turkey sausage
3 cups chopped cooked chicken
2/3 cup barley
2 (16-ounce) cans garbanzo beans
2 teaspoons pickled jalapeno
6 cups lower sodium chicken broth
4 to 8 cups chopped kale (optional)
1/2 cup shredded Monterey Jack or Cheddar cheese
Chopped green onions
Sour cream

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Instructions
1. 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 using. Bring to a boil and simmer until barley is cooked, about 20 minutes. Serve topped with cheese and green onions, and a spoon of sour cream. Serves 10.
Nutritional Information
Per serving: 360 calories, 14g fat, 30g prot., 30g carbs., 7g fiber, 830mg sodium.


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