Labadie Recipe Database
Name Chicken Barley Chili
Number of People 11
List of Ingredients 14.5 oz. canned tomatoes, diced, undrained (may use seasoned)

16 oz. jar salsa or tomato sauce

14.5 oz. fat-free chicken broth

1 cup medium barley

4 cups water

1 T chili powder

1 tsp. cumin

15 oz. can black beans, rinsed and drained

15 oz. can whole kernel corn, undrained (can use corn with peppers)

3 cup (about 1.5 lbs.) chicken breast, cooked and cut into bite-sized pieces

reduced fat cheddar cheese (optional)

reduced fat sour cream (optional)
Description In 6-quart saucepan, combine first 7 ingredients.  Over high heat, bring to boil; cover and reduce heat to low.  Simmer for 40 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 consistence.  If desired, top with cheddar and/or sour cream.
Time 50 minutes
Difficulty (1-5) 1
Notes Per one-cup serving:  270 calories, 4 g fat, 60 mg cholesterol, 700 mg sodium, 27 g carbohydrates, 5 g dietary fiber, 32 g protein
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