11 April 2012

Recipe: Southwestern Chicken Barley Chili

We tested a new recipe this week and deemed it a keeper! It was fast, simple, clean, and yummy. Credit for this recipe goes to my mother-in-law who saw it in a publication from Skiff Medical Center in Newton, Iowa.

These days, we're on the lookout for dishes which include "clean" ingredients -- unprocessed foods in their natural state. This recipe for Quick Southwestern Chicken Barley Chili fits the bill. It made enough for dinner on two nights, plus more to freeze.

Quick Southwestern Chicken Barley Chili

1 can (14.5 oz) diced tomatoes, no salt added, undrained
1 teaspoon cumin (I added more)
1/2 cup salsa
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) fat-free chicken broth
1 cup frozen whole kernel corn (I added more)
1 cup Quaker Quick Barley
1/2 cup chopped green pepper (I used the entire pepper)
3 cups water
3 cups cooked chicken breast, cut into bite-sized pieces **
1 tablespoon chili powder 

** I used meat from a whole roasted chicken. Anytime I buy one, I use the leftovers to make chicken broth. I freeze the broth in small containers.

In a 6-quart saucepan, combine everything except the beans, corn, pepper and chicken and bring to a boil over high heat; cover and reduce heat to low. Simmer for 10 minutes, stirring occasionally. Add the beans, corn, pepper, and chicken and increase heat to high until chili comes to a boil. Cover and reduce to low. Simmer for another five minutes or until barley is tender. If it becomes too thick upon standing, add more chicken broth or water until chili is the desired consistency. Note: We added a bit of salt to taste. Yield: 10 cups

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