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Ingredients
- 1 (14 1/2-ounce) can tomatoes, diced, undrained (may use seasoned tomatoes)
- 1 (16 1/2-ounce) jar/can salsa or tomato sauce
- 1 (14 1/2-ounce) can fat free chicken broth
- 1 cup Quaker Medium Barley
- 4 cups water
- 1 tbsp chili powder
- 1 tsp cumin
- 1 (15 1/2-ounce) can black beans, drained, rinsed
- 1 (15 1/4-ounce) can corn whole kernel or corn with peppers, undrained
- 3 cups (about 1 1/2-pounds) chicken breast, cooked, cut into bite-sized pieces
- Reduced or no fat cheddar cheese (optional)
- Reduced fat or fat free sour cream (optional)
Preparation
Step 1
In a 6-quart saucepan, commbine first 7 ingredients. Over high heat bring to a boil; cover and reduce heat to low. Simmer for 40 minutes, stirring occasionally. Add beans, corn and chicken; increase 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 consistency, If desired, top with shredded cheese and sour cream.
Yields: 11 (1 cup) servings