Barley Chicken Chili Recipe
Barley Chicken Chili Recipe photo by Taste of Home

Barley Chicken Chili Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:9 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 9 servings

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 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

Nutritional 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.

Directions

  1. 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).
Originally published as Barley Chicken Chili in Quick Cooking January/February 2003, p31

Nutritional 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.

This recipe pairs well with a sweet white wine.

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Reviews for Barley Chicken Chili

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 16, 2013

Right, I did make a few changes - added no water, fresh tomatoes not tinned, a fresh chilli, crushed fresh garlic, a few chopped jalapeños and used about two cups of rice instead of barley. Cooked in pressure cooker - cooked the chicken, onions and garlic etc in the stock, then added the rest of stuff, put the lid on for about 15 minutes. , ended up with a spicy rice dish that was spicy but not hot. Would def make again, even try it how it was meant to be as a stew!

MY REVIEW
Reviewed Apr. 7, 2010

We enjoyed this a lot even though I made it in the crockpot and used regular barley.

MY REVIEW
JMU
Reviewed Nov. 12, 2009

This was such a nice change from the norm - and gobbled right up and my guest asking to take some home. Easy to make and rave reviews!

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