Recipe: Chicken Barley Chili

Chicken Barley Chili

Serving Size: 10 (1 cup) servings
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:

  • 1 (14.5 oz) can Italian diced tomatoes (I used home canned)
  • 1 (16 oz) jar/can Salsa or tomato sauce (use salsa for spicier version)
  • 1 (14.5 oz) chicken broth
  • 1 cup Quaker Quick Barley
  • 3 cups water
  • 1 T. chili powder
  • 1 tsp. cumin
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 1 1/2 lbs chicken breasts, cut into bite-sized pieces and boiled (can use canned chicken)
  • cheddar cheese, sour cream, tortilla chips (optional)

chicken barley chili

Directions:

In a large pot, combine the first 7 ingredients. Bring to a boil, cover and reduce heat to low. Simmer for 20 minutes, stirring occasionally. Meanwhile boil the chicken in a separate pan. Add bean, corn and chicken to large pot. Increase heat to high until chili comes to a boil. Cover and reduce heat to low. Simmer for another 5-10 minutes or until barley is tender. If desired, top with shredded cheese, sour cream, and tortilla chips. Makes a huge batch!

Jodi’s Comments:

This was really good! My kids don’t usually like chili but it was more tomato-y instead of spicy. I used tomato sauce not salsa. I also used my own bottled tomatoes so I think it was a little runnier than was intended. It was more like a thick soup instead of a chili. Now I just want to figure out how to altar the recipe to use regular barley instead of quick barley, since that is what i will be storing. I made a box of corn bread with this as I was short on time, but it would be GREAT with our buttermilk cornbread recipe.

This recipe is modified from one found on the back of a Quaker Quick Barley box.


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  • Dusty

    I sprout my barley, then cook 30-60 min. depending on what they are in. I also sprout my beans, which then need about 1-2 hours cooking. I’d probably dump everything but the tomatoes and salsa (which we don’t put in chili) in the pot and cook about 1-2 hours, adding the corn in the last 10-20 min.

  • Grand B

    Your blog is really wonderful. The sisters in our ward in Western NC will surely enjoy some of your great recipes. I store barley. Since it takes 35 – 45 minutes to cook, I pre-soak it overnight so that it will cook in 15 minutes or cook it in soups in the pressure cooker.

  • Michele

    I was going to submit this recipe because it is so versatile. I use diced tomatoes with green chiles instead of the italian toms, but regular tomato sauce instead of the salsa. This soup is good without the chicken as well. You can add another can of beans, black or great white northerns. Oh, and I usually garnish with sour cream and fresh cilantro.

  • This recipe looks so yummy…The amazing thing is that its very easy to make. I really enjoyed it. Thanks for sharing such a great recipe to everyone.

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  • What a great idea for a blog. I’m going to enjoy going through all your posts. It looks great too, by the way.

    Just wanted you to know that I’ve linked you to one of my new blogs Mormon Bloggers Speak Out (http://mormonbloggers.blogspot.com).

    The purpose of this blog is to share with the world what Mormons are like in our many facets. What we believe, what we do, how we play, what we do for fun, our thoughts on family, Church, Heavenly Father, Jesus Christ, life, standing for truth and righteousness, missionary work, doctrine, our countries, etc. Hope you don’t mind.

  • Another great suggestion on how to use your food storage wisely. Thanks for the great recipe!

  • Another great suggestion on how to use your food storage wisely. Thanks for the great recipe!