Total Time
1hr 15mins
Prep 25 mins
Cook 50 mins

I found this recipe on the back of a box of barley and thought it was a winner. I've tweaked it a bit, naturally, and expect you to do the same. (Recipes are like the pirate code, right? "Mostly guidelines")

Ingredients Nutrition

Directions

  1. In a 4-qt saucepan or Dutch oven, cook onion and garlic in oil till onion is tender.
  2. Add remaining ingredients except chicken.
  3. Bring to a boil. Reduce heat to low.
  4. Cover and simmer 40 minutes, stirring occasionally. Add more water or stock if it seems too thick.
  5. Add cooked chicken; continue simmering 5-10 minutes till chicken is heated through and barley is tender.
  6. Taste to adjust seasonings - I'm sure I add more chili powder and cumin than this calls for, maybe a touch of oregano.
  7. Salt is up to you - always easier to add it at the end than start with too much.
Most Helpful

5 5

This was easy and delicious! Best part was that my young kiddos loved it too!! I added kidney beans in addition to the black and also drained and rinsed the beans before adding to the stock. Also, instead of using 3 cups water I sub'd chicken stock and omitted any table salt. This would be even better with Costco rotisserie chicken and would make it that much easier. Yum!

5 5

This is a great recipe. I make this so often and freeze individual portions to take for lunch during the week. I usually start with a pould of ground chicken and cook it with the onions and follow the recipe from there. My husbad really likes this chili too!

5 5

A quick and hearty soup perfect for the cold weather that we have been having. I used a combination of New Mexico chili powder and some ancho chili powder and being the garlic lover that I am, added 3 cloves of garlic.