It's chilly outside! This makes me very excited. Fall is probably my favorite overall season. Fall means it is SOUP AND CHILI SEASON! I had a random bag of barley that the Mother Unit had given me so this recipe was perfect. Overall it is very similar to the Chicken Taco Chili I made last year. The main difference is subbing the barley for some beans. I really enjoyed the addition of the barley. It was a little more labor intensive to cook the chicken separately instead of throwing it all in the crock pot like the Chicken Taco Chili but that's not a deal breaker. This chili is very filling and yummy. It was a hit with the boy. I'm really sad that it is all gone.
I served it up with Cabot Cheddar of course.
Chicken & Barley Chili
(Pinterest find! melskitchencafe.com)Ingredients:
1 (14.5-ounce) can diced tomatoes, undrained
1 (16-ounce) can tomato sauce
1 3/4 cups low-sodium chicken broth
1 cup medium barley
4 cups water
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon dried oregano
dash cayenne pepper (more or less to taste)
2-3 boneless skinless chicken breasts (about 1 1/2 pounds), cut into bite-size pieces
1 (15-ounce) can black beans, rinsed and drained
1 1/2 cups frozen corn kernels
Garnishes: shredded cheddar cheese, sour cream, sliced green onions, tortilla chips
1. In a large pot , combine the diced tomatoes, tomato sauce, chicken broth, barley, water, chili powder, cumin, dried oregano and cayenne. Stir well. Bring the mixture to a boil over high heat and add the chicken. Stir to combine.
2. Reduce the heat to medium-low, cover, and simmer the chili for 40 minutes, until the barley is tender and chewy and the chicken is no longer pink. Stir occasionally, while it simmers to prevent sticking and to make sure it stays at a steady simmer.
3. After 40 minutes, add the beans and corn. Stir to combine and simmer for five more minutes. Serve the chili with optional garnishes.