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Barley Chicken Chili Recipe

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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 out preferences, I had this zesty chili simmering on the stovetop. It was great! Leftovers store well in the freezer. —Kayleen Grew Essexville, Michigan

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9 Servings
Prep/Total Time: 25 min.

Ingredients

1 cup chopped onion
1/2 cup chopped green pepper
1 teaspoon Crisco® Pure 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 chilies, 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. Yield: 9 servings (about 2 quarts).

Nutrition Facts: 1 serving (1 cup) equals 197 calories, 5 g fat (1 g saturated fat), 42 mg cholesterol, 576 mg sodium, 21 g carbohydrate, 5 g fiber, 18 g protein.

Barley Chicken Chili published in Quick Cooking January/February 2003, p31

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