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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (453g) Recipe makes 8 servings The following items or measurements are not included below: 3 cups chicken breasts |
||
| Calories 285 | ||
| Calories from Fat 19 | (6%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.2g | 3% | |
| Saturated Fat 0.4g | 1% | |
| Monounsaturated Fat 0.4g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 875mg | 36% | |
| Potassium 825mg | 23% | |
| Total Carbohydrate 57.8g | 19% | |
| Dietary Fiber 13.9g | 55% | |
| Sugars 5.7g | ||
| Protein 13.1g | 26% | |
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Delicious Chicken Barley Chili
By: Jess4Freedom
May 20, 2007
This is a nice hearty meal that goes together very quickly. You can see how easy this recipe is to adjust for your family’s “spicy” tolerance. None of these ingredients are ever really "optional" here. I tend to add more garlic and some cayenne if there aren't any kids eating. You can use the seasoned varieties of the beans, tomatoes, or anything else. I love Rotel. I serve with some warmed pitas or tortillas.
SERVES 8
Ingredients
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (16 ounce) salsa
- 1 (14 1/2 ounce) can fat free chicken broth
- 1 cup quick-cooking barley
- 3 cups water
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic, minced (optional)
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 1 (15 1/4 ounce) can canned corn, undrained
- 3 cups chicken breasts, cooked and diced
- cheddar cheese, shredded (optional)
- sour cream (optional)
Directions
1
In a large saucepan, tomatoes, salsa, broth, barley, water, chili powder, cumin, and garlic.2
Bring to a boil; cover and reduce heat to low. Simmer for 30 minutes, stirring occasionally.3
Add beans, corn and chicken; increase heat until chili comes to a boil.4
Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender.5
If chili becomes too thick, add more chicken broth or water until chili is desired consistency.6
Top each bowl of chili with a little shredded cheddar and a dollop of sour cream.
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Browse similar recipes by category
- Course > Main Dish > Stews
- Course > Soups
- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Beans > Black Beans
- Main Ingredient > Beans > Chickpeas/Garbanzos
- Cuisine > North American > United States
- Cuisine > North American > Mexican
- Cuisine > North American > Native American
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Inexpensive
- Occasion > Seasonal
- Occasion > Taste/Mood
Featured Reviews for This Recipe
From: Chef #595840
On Jan 19, 2009
I really liked the texure that the barley gave to this chili. I made quite a few additions to the recipe in order for it to suit our tastes. I sauteed one chopped onion in olive oil to add to the chili, 2 additional tablespoons of chili powder, 3 tablespoons tomato paste, 1/2 teaspoon ground chipotle pepper and about 1/2 teaspoon of granulated garlic (in addition to the chopped, fresh). I also found this recipe on the back of the Quaker Oats Quick Barley. Thanks for posting.
From: JackieOhNo!
On Dec 22, 2008
I made this pretty much as written, except I could not find quick-cooking barley, so I had to use regular pearl barley and increase the cooking time. For the salsa, I used Newman's Own Chunky Hot Salsa, which gave this just the right amount of heat that we like. This came out nice and thick, as chili should be, and was great after shoveling snow all day! Made for Please Review My Recipe Tag Game.
From: Nasseh
On Dec 18, 2008
I left out the garbanzo beans but add more black beans. I felt that this chili was a little bland. I added 1/2 tsp onion powder, extra chili powder, cayenne pepper, & a little Worcestershire sauce. It tasted better when I added the cheese & sour cream. Made for 123 HITS
From: Annacia
On Dec 4, 2008
I have to give this high marks for originality. I like chili, I like chicken and I like barley so decided ti tag this and give it a try and I'm glad that I did. It's not your usual chili yet it is certainly chili. It has lots of flavor but is still on the mild side. I'm not the worlds biggest corn fan so I skipped that and as I made a half recipe and didn't want to have 2 half used cans of beans left I chose to use 1 can of chili style kidney beans. I also used the full can of diced tomatoes for the same reason, not wanting 1/2 a can left. I totally forgot about the cheese until posting this review and didn't miss it at all, lol. If you enjoy chili but are looking for less fat in a healthier diet give this a try. I think that you'll be very pleasantly surprised. Made for Photo Tag's Santa's Secret.
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