Obviously, we're all quite busy with our lives. I'm sure as soon as Christmas is over we'll have a slew of recipes to share. But for today, I just have this one.
This recipe was great because, I've had this box of Quick Barley at the back of my pantry forever! And it used all things that I happened to have on hand right before payday... how often does that happen?!
Chicken Barley Chili
1 14.5oz can diced tomatoes, undrained
1 15oz can black beans, drained, rinsed
1 15.25oz can corn, undrained
1 16oz jar salsa (or tomato sauce)
1 14.5oz can chicken broth
3 cups chicken breast cooked, cut into bite sized pieces
1 cup Quaker Quick Barley
3 c water
1 T chili powder
1 tsp cumin
shredded cheddar cheese (optional)
sour cream (optional - but not at my house!)
In 6qt saucepan, combine tomatoes, salsa, broth, barley, water, chili powder and cumin. Over high heat bring to boil; cover and reduce heat to low. Simmer for 20 minutes, stirring occasionally. Add beans, corn and chicken; increase heat to high until chili comes to a boil. Cover an 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. If desired, top with shredded cheese and sour cream (who are we kidding, it's desired!). Makes 11 (1 CUP) servings.
Nutritional Information per 1 CUP Serving:
Calories 270, Fat 4g, Calories from Fat 30, % Calories from Fat 12%, Cholesterol 60mg, Sodium 700mg, Carbohydrate 27g, Dietary Fiber 5g, Protein 32g