Chicken Barley Chili

Probably by now you have all figured out how much I like one dish meals that are hearty and healthy. I learned a long time ago that I would not be slim & fit on salad alone. (Listen to me ladies, salad diets DO NOT work….you will only get SKINNY FAT! )

Anyway, this recipe has a unique twist with the barley and a bonus benefit for your heart health. The barley does not in anyway ruin the taste and in fact you will feel full and satisfied with only a cup of this dish and a salad on the side.

~ Lisa Wright

Ingredients

14 1/2 oz. can   Tomatoes, diced, undrained. (may use seasoned tomatoes)
16 oz. jar/can   Salsa or tomato sauce
14 1/2 oz. can   Fat free chicken broth
1 cup   Quaker medium barley
4 cups   Water
1 tablespoon   Chili powder
1 teaspoon   Cumin
15 oz. can   Black beans, drained, rinsed
15 1/4 oz. can   Corn, whole kernel or corn with peppers, undrained
3 cups (about 1 1/2 lbs.)   Chicken breast, cooked, cut into bite-sized pieces

Reduced or no fat cheddar cheese (optional)
Reduced fat or fat free sour chream (optional)

Directions

In a 6-quart saucepan, combine first 7 ingredients. Over high heat bring to a boil; cover and reduce heat to low. Simmer for 40 minutes, stirring occasionally. Add beans, corn and chicken; increase heat to high until chili comes to a boil. Cover and reduce heat to low. Simmer 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 consistancy. If desired, top with shredded cheese and sour cream. MAKES 11 (1 CUP) SERVINGS