Southwestern Chicken Barley Chili
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (16-ounce) can tomato sauce
  • 1¾ cups low-sodium chicken broth
  • 1 cup medium barley (not quick cooking)
  • 4 cups water
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • dash cayenne pepper (more or less to taste)
  • 2-3 boneless skinless chicken breasts (about 1½ pounds), cut into bite-size pieces
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1½ cups frozen corn kernels
Instructions
  1. In a large pot (about 6-quarts), combine the diced tomatoes, tomato sauce, chicken broth, barley, water, chili powder, cumin, dried oregano and cayenne (if using). Stir well. Bring the mixture to a boil over high heat and add the chicken. Stir to combine. Reduce the heat to medium-low, cover, and simmer the chili for 40 minutes, until the barley is tender and chewy and the chicken is no longer pink. Stir occasionally, while it simmers to prevent sticking and to make sure it stays at a steady simmer. After 40 minutes, add the beans and corn. Stir to combine and simmer for five more minutes. Serve the chili with optional garnishes, if desired.
Recipe by mommy's two cents at http://mommystwocents.com/2012/10/barley-a-very-under-rated-grain/