Barley Chicken Chili
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 9 servings (about 2 quarts).
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.
Ingredients
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1 cup chopped onion
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1/2 cup chopped green pepper
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1 teaspoon olive oil
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2-1/4 cups water
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1 can (15 ounces) tomato sauce
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1 can (14-1/2 ounces) chicken broth
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1 can (10 ounces) diced tomatoes and green chiles, undrained
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1 cup quick-cooking barley
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1 tablespoon chili powder
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1/2 teaspoon ground cumin
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1/4 teaspoon garlic powder
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3 cups cubed cooked chicken
Directions
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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.
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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