7 Reviews of Delicious Chicken Barley Chili

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.

From: KITTENCAL

On Nov 30, 2008

I did some additions and amount adjustments to this chili, not sure if I would add all that amount of barley next time as it was quite thick, 35 minutes cooking time is definately not enough time for the flavors to come together, all in all we enjoyed it, thanks for sharing Jess!

From: **Mandy**

On Oct 31, 2008

I did this in the crockpot using ground chicken so added less water than was called for, this cooked up nicely in approx 4 hours but I did end up adding approx 2 tblsp tomato paste just to pep up the tomato flavour & also add a bit of colour, served with shredded cheese, this was a simple meal to prepare that even toddler DD had 2 helpings of. Thanks for posting!

From: PaulaG

On Dec 15, 2008

This recipe makes a hearty chili that is perfect for a cold winter night. The diced tomatoes became 2 cans of Rotel Tomatoes and Green Chili, leaving out the salsa. In place of the quick cooking barley, I used the longer cooking variety and added the cooked chicken about 15 to 20 minutes before the end of cooking time. I did add an onion and about 2 cups additional liquid. This was topped off with Munster cheese.

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: 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.