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Recipe: Quick Southwestern Chicken Barley Chili (using quick or medium barley)

Main Dishes - Chilis, Stews
QUICK SOUTHWESTERN CHICKEN BARLEY CHILI

"The great taste of chili with an unexpected healthy twist!"

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

In 6-quart saucepan, combine first 7 ingredients. Over high heat bring to a boil; cover and reduce heat to low. Simmer Quick Barley for 10 minutes, stirring occasionally. (If using Medium Barley, simmer for 40 minutes, stirring occasionally.)

Add beans, corn, bell pepper 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 consistency.

Makes 10 servings, 1 cup each
Adapted from source: Quaker
MsgID: 0087248
Shared by: Betsy at Recipelink.com
Board: Cooking Club at Recipelink.com
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