With all of the leftover barley you'll have from making this, you'll need another easy recipe with barley in it!
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 (not quick cooking)
- 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
DIRECTIONS:
- Cube chicken and season liberally with salt and pepper.
- In a large pot (about 6-quarts), combine the diced tomatoes, tomato sauce, chicken broth, barley, water, chili powder, cumin, dried oregano, and cayenne (if using). Stir well. Bring the mixture to a boil over high heat and add the (seasoned) chicken. Stir to combine. 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. After 40 minutes, add the beans and corn. Stir to combine and simmer for five more minutes. Serve the chili with optional garnishes, if desired.
- The chili will thicken considerably upon cooling. Add salt and pepper if needed. In addition, more chicken broth or water may be needed to achieve a desirable consistency (especially if reheating the leftovers).
*www.melskitchencafe.com