I love chili, especially non-traditional ones. I first had this chili at a church chili cook-off about 3 years ago, it left a big impression on me! So much that, three years after the fact I finally got around to getting the recipe. I made it the night I got it (for another chili pot luck). It comes together so easily and I bet you have most of the ingredients in your pantry. I also love that it uses barley. I’m always looking for new ways to introduce healthy grains into our meals.
Makes: 11 – 1 Cup Servings
Prep/Cook Time: 30 minutes
1 can (14.5 oz) diced tomatoes
1 can (16 oz) tomato sauce or salsa
1 can (14.5 oz) fat-free chicken broth
1 cup Quick Barley (I used Quaker brand)
3 cups water
1 tablespoon chili powder
1 teaspoon cumin
1 can (15 oz) black beans, drained and rinsed (mine were seasoned)
1 can (15 oz) whole kernel corn
3 cups cooked chicken breast, cut into bite-sized pieces(about 1-1/2 lbs boneless before cooking)
In 6-qt saucepan, combine first 7 ingredients. Over high heat bring to a boil; cover and reduce heat to low. Simmer for 10 minutes, stirring occasionally.
Add beans, corn, pepper 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.
(Recipe Source: Quaker Barley Box)