CHICKEN BARLEY CHILI

This recipe was a "we have the ingredients in our pantry" so let's try it. Picky Art gave it a 4 out of 5.

Ingredients

• One 14 ½ can of tomatoes, juices included

• One 16 oz jar of tomato sauce 

• One 14 ½ can of low-fat chicken broth

• One cup of medium barley

• 4 cups of water

• One tablespoon of chili powder

• One teaspoon of cumin

• One 15 oz can of black beans, drained and rinsed

• One 15 oz can of corn 

• Three cups of chicken breast, cooked and cut into bite-size pieces (about 1 ½ pounds).  I had chicken thighs, so I baked these in the oven while the chili and barley were cooking.  

• Cheddar cheese and sour cream for serving, optional

Prep

1. In a Dutch oven or 6 quart saucepan, combine the tomatoes, tomato sauce, chicken broth, barley, water, chili powder and cumin.

2. Bring to a boil, then lower heat and allow to simmer, covered, for 40 minutes.  Stir occasionally to prevent the barley from sticking to the saucepan or Dutch oven.

3. Add the beans, corn, and chicken. Raise heat again to a boil, then reduce to a simmer for 5 minutes or until the barley is tender.

4. If the chili gets too thick, add chicken broth to your desired consistency.

5. Serve with cheddar cheese and/or sour cream.