Chicken & Barley Chili
Chicken & Barley Chili is an American recipe that serves 10. One serving contains 304 calories, 25g of protein, and 6g of fat. For $1.26 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up water, chipotle peppers in adobo, olive oil, and a few other things to make it today. It is brought to you by Sugar Dish Me. From preparation to the plate, this recipe takes about 45 minutes. 143 people have tried and liked this recipe. It works well as a main course. It can be enjoyed any time, but it is especially good for The Super Bowl. It is a good option if you're following a dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is amazing. If you like this recipe, take a look at these similar recipes: Barley Chicken Chili, Chicken & Barley Chili, and Chicken and Barley Chili.
Servings: 10
Preparation duration: 10 minutes
Cooking duration: 35 minutes
Ingredients:
1 cup quick barley
1 (15 ounce) can black beans, drained and rinsed
1 can diced tomatoes
1 tablespoon chili powder
2-3 tablespoons chipotle peppers in adobo sauce, very finely chopped
1 cup frozen whole kernel corn
1 teaspoon cumin
light sour cream & green onions to garnish
2 cups low sodium chicken broth
2 tablespoons olive oil
1 large onion, diced
1 (15 ounce) can dark red kidney beans
1½ pounds boneless skinless chicken breast, cut into 1-inch cubes
3 cups water
Equipment:
frying pan
Cooking instruction summary:
In a large deep skillet heat the olive oil and brown the chicken. Remove the browned chicken and set aside.Add the onions to the skillet with a little splash of chicken broth and cook until soft, 4 or 5 minutes.Add the rest of the chicken broth, the diced tomatoes, the chipotle peppers, water, barley, chili powder & cumin.Bring it to a boil, cover, reduce the heat and simmer for 15 minutes.Add the black beans, kidney beans, and corn. Add the chicken back in. Re-cover and continue cooking for 15 more minutes. Add more water or broth if you want a thinner consistency.Garnish with the sour cream and green onions and serve.
Step by step:
1. In a large deep skillet heat the olive oil and brown the chicken.
2. Remove the browned chicken and set aside.
3. Add the onions to the skillet with a little splash of chicken broth and cook until soft, 4 or 5 minutes.
4. Add the rest of the chicken broth, the diced tomatoes, the chipotle peppers, water, barley, chili powder & cumin.Bring it to a boil, cover, reduce the heat and simmer for 15 minutes.
5. Add the black beans, kidney beans, and corn.
6. Add the chicken back in. Re-cover and continue cooking for 15 more minutes.
7. Add more water or broth if you want a thinner consistency.
8. Garnish with the sour cream and green onions and serve.
Nutrition Information:
covered percent of daily need
