Chicken Barley Chili (adapted from the Quaker Quick Barley box)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 271.0
- Total Fat: 1.9 g
- Cholesterol: 33.6 mg
- Sodium: 441.3 mg
- Total Carbs: 45.8 g
- Dietary Fiber: 8.0 g
- Protein: 20.8 g
View full nutritional breakdown of Chicken Barley Chili (adapted from the Quaker Quick Barley box) calories by ingredient
Introduction
Okay, actually, this isn't exactly the one from the box. I changed the original recipe which called for salsa or tomato sauce to Rotel (because that's the best thing there is!), and I changed black beans to pinto beans because I knew I didn't have any black beans on hand at the moment. Okay, actually, this isn't exactly the one from the box. I changed the original recipe which called for salsa or tomato sauce to Rotel (because that's the best thing there is!), and I changed black beans to pinto beans because I knew I didn't have any black beans on hand at the moment.Number of Servings: 12
Ingredients
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1 c. chopped onion
2 cloves garlic
1 (14 oz) can diced Tomatoes
1 (10 oz.) can Rotel Diced tomatoes & Green Chillis
1 (14 oz) can Chicken Broth
1 cup Quaker - Quick Pearled Barley
3 cups Water
1 Tbsp. Chili powder
1 Tbsp. Cumin
1 (15 oz) can Beans, pinto, or black
1 can (15 oz) Yellow Sweet Corn
3 cups chopped cooked Chicken Breast
Directions
Makes 12 one cup servings (or possibly more...)
In 6 qt. saucepan, combine 1st 7 ingredients. Over high heat, bring to boil; cover and reduce heat to low. Simmer for 20 mins., 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 unpon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency. If desired, top with shredded cheese and/or sour cream.
Number of Servings: 12
Recipe submitted by SparkPeople user CLAIREMZM.
In 6 qt. saucepan, combine 1st 7 ingredients. Over high heat, bring to boil; cover and reduce heat to low. Simmer for 20 mins., 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 unpon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency. If desired, top with shredded cheese and/or sour cream.
Number of Servings: 12
Recipe submitted by SparkPeople user CLAIREMZM.
Member Ratings For This Recipe
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