Andrea Cooley December 4, 2009Friday recipe: chicken barley chili It’s officially cold in Des Moines (no snow yet though). That means I’m looking for hearty recipes. I’ve never used barley in a recipe before–but it’s an ingredient in beer, so I figure it can’t be that bad. I’m hoping to try it this weekend.Has anyone cooked with barley? Any recommendations or favorite recipes?Chicken barley chili1 (14.5 oz. ) can tomatoes, diced, undrained, (may use seasoned tomatoes) 1 (16 oz.) jar/can salsa or tomato sauce 1 (14.5 oz) can fat-free chicken broth 1 cup Quaker medium barley 4 cups water 1 T chili powder 1 tsp cumin Garlic to taste, minced 1 onion, chopped 1 T olive oil 1 (15 oz.) can black beans, drained, rinsed 1 (15 ¼ ) can corn, whole kernel or corn with peppers, undrained 3 cups (about 1 ½ pounds) chicken breast, cooked cut into bite-sized pieces Reduced or no fat cheddar cheese (optional) Reduced fat or fat free sour cream (optional)DirectionsSauté onion and garlic in oil.In a 6-quart saucepan, combine first 7 ingredients. Over high heat bring to a boil; cover and reduce heat to low. Simmer for 40 minutes, stirring occasionally.Add beans, corn and chicken; increase heat to high until chili comes to a boil. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender.If the chili is too thick, add more chicken broth or water until chili is desired consistency.Makes 11 (1 cup) servings.Nutrition Information Serving Size: 1 cup Calories: 210; Calories from Fat: 20; Total Fat: 2; Saturated Fat: 0.5; Trans Fat: 0; Cholesterol: 35; Sodium: 250; Total Carbohydrate: 29; Dietary Fiber: 6; Sugars: 3; Protein: 19 2 responses to “Friday recipe: chicken barley chili” Hey thanks for the post and the recipe.Looks delicious.I am planning to try this recipe this winter.Thanks a lot buddy.Log in to Reply Thanks for the recipe, it perfect for this weather.Log in to Reply Leave a Reply Cancel replyYou must be logged in to post a comment.