I was looking for a new recipe for chicken when I discovered a dish I thought my husband might like. After making a few changes and additions to fit our preferences, I had this zesty chili simmering on the stovetop. It was great! Leftovers store well in the freezer.
Barley Chicken Chili
Barley Chicken Chili
Prep Time
5 min
Cook Time
20 min
Yield
9 servings (about 2 quarts)
Ingredients
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 1 teaspoon olive oil
- 2-1/4 cups water
- 1 can (15 ounces) tomato sauce
- 1 can (14-1/2 ounces) chicken broth
- 1 can (10 ounces) diced tomatoes and green chiles, undrained
- 1 cup quick-cooking barley
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 3 cups cubed cooked chicken
Directions
- In a large saucepan, saute onion and green pepper in oil until tender. Add the water, tomato sauce, broth, tomatoes, barley, chili powder, cumin and garlic powder; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add chicken. Cover and simmer for 5 minutes longer or until barley is tender.
Nutrition Facts
1 cup: 197 calories, 5g fat (1g saturated fat), 42mg cholesterol, 576mg sodium, 21g carbohydrate (3g sugars, 5g fiber), 18g protein. Diabetic Exchanges: 2 very lean meat, 1 starch, 1 vegetable.
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