I found this great recipe on the back of my box of Quaker Quick Barley. It goes together quickly and has a wonderful taste. It's healthy too!
- 1 (14 1/2 ounce) can tomatoes, diced, undrained (you can use seasoned tomatoes)
- 1 (16 ounce) jarof your favorite salsa
- 1 (14 1/2 ounce) can fat free chicken broth (I like to use the reduced sodium)
- 1 cup quick-cooking barley
- 3 cups water
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 1/4 ounce) can corn or 1 (15 1/4 ounce) can corn mixed with chopped peppers, undrained
- 1 1⁄2 lbs chicken breasts, cooked and diced (3 cups)
- cheddar cheese (optional)
- reduced-fat sour cream (optional)
- In a large saucepan, combine first 7 ingredients (tomatoes through cumin).
- Over high heat bring to a boil; cover and reduce heat to low.
- Simmer for 20 minutes, stirring occasionally.
- Add beans, corn and chicken; increase heat to high until chili comes to a boil.
- Cover and reduce heat to low.
- Simmer for another 5 minutes, or until barley is tender.
- If upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency.
- If desired, top each bowl of chili with a little shredded cheddar and a dollop of sour cream.
Yummy. I only used about 1/3 cup salsa and regular barley. No chicken broth so I just made my own by simmering a bunch of veggie chunks and seasonings for about an hour. Then I added the chicken breasts and simmered them for about 25 minutes. It was really thick and tasty. DH loved it! Thanks for posting.
I made a TON of changes - and LOVED the result. Used regular pearl barley which required 4 cups of water and 40 minutes simmer. I also minimized use of canned ingredients. Fresh tomatoes... about 5 medium, more tomatoes, tomatillos, onion, garlic and spices for the salsa, 1 seeded jalapeno, 1 seeded pablano pepper, about 3 tsp of ancho chili (no chili powder in the cabinet) some extra garlic powder, onion powder, cayenne, mexican oregano to make chili powder substitute, mesquite smoke powder, adobo spice, and finally chipotle powder for extra kick. I also used about 5 med corn cobs for corn - which admittedly, was a bit much. Stuck with the 1 can of rinsed beans. I will definitely be making this again and have these notes as support for next time. Thanks for posting the original recipe base! :)
This is SO good. I made changes, all of which I will do again. I used a whole carton of chicken broth to replace the chicken broth/water, and a can of chicken in place of the fresh. Instead of chili powder, I used some Korean hot sauce. I also added adobo seasoning. Awesome!