Chicken Barley Chili

From: Chef #763599

On Feb 13, 2008

Very good recipe! The sodium can be reduced without sacrificing the taste. Just use the no/low salt canned veggies and low sodium chicken broth. I highly recommend topping with the last two ingedients.

From: wicked noodle

On Jan 18, 2008

Yum!! Great flavor and very hearty and healthy! Some minor changes...I added the chicken at step one - it was still frozen, so it poached while the barley cooked (my barley was not the quick-cooking kind so it had a lot of time to simmer on the stove). I was out of chili powder, so I used some cayenne and paprika in its place (no idea if this is even close to a reasonable substitution, but it seemed to do the trick). I also added a finely chopped chipotle pepper for some nice smoky heat. After the beans and corn were added I let it all simmer for another half hour or so with the lid on (DH wasn't home yet) since I didn't want to reduce it any further. Just before serving I took out the chicken and shredded it with a fork. Oh! And the salsa I used was actually a mango salsa; the sweetness was actually quite nice amongst all the spice. My first time cooking with barley, but it won't be the last - even if I only use it to make this delicious recipe again.

From: jovigirl

On Mar 21, 2007

This is really a tasty and different chili. We really did enjoy this one - I didn't change anything other than adding a little more salsa than the recipe calls for. This is a great healthy version of chili that we will have often. Thanks!

From: J-Lynn

On Mar 18, 2007

Delicious chili! I made exactly as directed and was very pleased with the results! Nice and saucy, but not soupy.