Barley Chili Recipes

CHICKEN BARLEY CHILI

Chicken Barley Chili image

I found this great recipe on the back of my box of Quaker Quick Barley. It goes together quickly and has a wonderful taste. It's healthy too!

Provided by Sherri35

Categories Chicken Breast

Time 45m

Yield 1 cup, 11 serving(s)

Number Of Ingredients 12

Ingredients

1 (14 1/2 ounce) can tomatoes, diced, undrained (you can use seasoned tomatoes)
1 (16 ounce) jar of your favorite salsa
1 (14 1/2 ounce) can fat free chicken broth (I like to use the reduced sodium)
1 cup quick-cooking barley
3 cups water
1 tablespoon chili powder
1 teaspoon cumin
1 (15 ounce) can black beans, drained and rinsed
1 (15 1/4 ounce) can corn or 1 (15 1/4 ounce) can corn mixed with chopped peppers, undrained
1 1/2 lbs chicken breasts, cooked and diced (3 cups)
cheddar cheese (optional)
reduced-fat sour cream (optional)

Steps:

In a large saucepan, combine first 7 ingredients (tomatoes through cumin).
Over high heat bring to a 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 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.
If desired, top each bowl of chili with a little shredded cheddar and a dollop of sour cream.

DELICIOUS CHICKEN BARLEY CHILI

Delicious Chicken Barley Chili image

This is a nice hearty meal that goes together very quickly. You can see how easy this recipe is to adjust for your family's "spicy" tolerance. None of these ingredients are ever really "optional" here. I tend to add more garlic and some cayenne if there aren't any kids eating. You can use the seasoned varieties of the beans, tomatoes, or anything else. I love Rotel. I serve with some warmed pitas or tortillas.

Provided by LilPinkieJ

Categories Stew

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 (14 1/2 ounce) can diced tomatoes, undrained
1 (16 ounce) salsa
1 (14 1/2 ounce) can fat free chicken broth
1 cup quick-cooking barley
3 cups water
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic, minced (optional)
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (15 1/4 ounce) can canned corn, undrained
3 cups chicken breasts, cooked and diced
cheddar cheese, shredded (optional)
sour cream (optional)

Steps:

In a large saucepan, tomatoes, salsa, broth, barley, water, chili powder, cumin, and garlic.
Bring to a boil; cover and reduce heat to low. Simmer for 30 minutes, stirring occasionally.
Add beans, corn and chicken; increase heat until chili comes to a boil.
Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender.
If chili becomes too thick, add more chicken broth or water until chili is desired consistency.
Top each bowl of chili with a little shredded cheddar and a dollop of sour cream.

Nutrition Facts : Calories 266.3, Fat 2.1, SaturatedFat 0.3, Sodium 875, Carbohydrate 54.3, Fiber 12.7, Sugar 5.7, Protein 11.8

TURKEY BARLEY CHILI WITH ROTEL TOMATOES

Turkey Barley Chili With Rotel Tomatoes image

This is another major variation on Quaker's Chicken Barley Chili. I used Rotel diced tomatoes and green chilies which added a real kick up in the taste. This recipe makes a lot and it keeps and reheats great.

Provided by ColSanders

Categories Poultry

Time 1h10m

Yield 11 serving(s)

Number Of Ingredients 10

Ingredients

3 (10 ounce) cans Ro-Tel diced tomatoes with peppers
1 (14 1/2 ounce) can fat free chicken broth (I like to use the reduced sodium)
1 cup barley (not quick cooking)
4 cups water
1 tablespoon chili powder
1 teaspoon cumin
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (15 1/4 ounce) can corn, drained (or corn mixed with chopped peppers)
1 (15 ounce) can green beans, drained
1 1/2 lbs ground turkey

Steps:

In a large saucepan, combine first 6 ingredients (tomatoes through cumin).
Over high heat bring to a boil; cover and reduce heat to low.
Simmer for 40 minutes, stirring occasionally.
While barley cooks, brown ground turkey in a medium skillet with a little oil, set aside.
After the 40 minutes, add beans, corn, and turkey; 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.

Nutrition Facts : Calories 256.2, Fat 6.7, SaturatedFat 1.6, Cholesterol 48.9, Sodium 346.6, Carbohydrate 34.2, Fiber 7.3, Sugar 2, Protein 17.1

BEEF AND BARLEY CHILI

Beef and Barley Chili image

The barley adds a nice touch to this chili and allows you to stretch your beef farther. It absorbs flavours and adds a nutty chewiness while adding fibre. Try to use products with low or no salt. This healthy recipe is from Alberta Health Services. Enjoy!

Provided by Nif_H

Categories One Dish Meal

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 lb lean or extra lean ground beef
1 large onion, chopped
1 tablespoon canola oil
1 small red or yellow pepper, chopped
3 -4 garlic cloves, crushed
1 (28 ounce) can tomatoes (diced, whole or stewed)
2 cups cooked red kidney beans or 1 (19 ounce) can kidney beans, rinsed and drained
1 (14 ounce) can baked beans
1 cup salsa
1 cup broth (beef, chicken or vegetable) or 1 cup tomato juice
1/2 cup pearl or pot barley (pot barley takes longer to cook)
2 -4 tablespoons chili powder, to taste
1 tablespoon cocoa (optional)
pepper

Steps:

In a large pot, cook the beef and onion in a drizzle of oil over medium-high heat for 5-8 minutes, breaking up with a spoon, until the onions are soft and the meat is no longer pink. Add the peppers and garlic and cook for a few more minutes, until soft.
Add all other ingredients and bring to a boil. Turn the heat down to low, cover and cook for about an hour, stirring occasionally, until reduced and thick.
Serve immediately or cool, then refrigerate for a day or two until ready to enjoy.

CHICKEN BARLEY CHILI

CHICKEN BARLEY CHILI image

I don't normally care for "white chili" but this recipe caught my attention because I love everything in it! A great alternative to every-day chili! This dish is courtesy of Quaker Oats Company. Photo: Papayaraya

Provided by Ellen Bales

Categories Chicken Soups

Time 30m

Number Of Ingredients 12

Ingredients

1 can(s) (14.5 oz.) tomatoes, diced, undrained
1 jar(s) (16 oz.) salsa or tomato sauce
1 can(s) (14.5 oz.) fat free chicken broth
1 c quaker quick barley
3 c water
1 Tbsp chili powder
1 tsp cumin
1 can(s) (15 oz.) black beans, drained, rinsed
1 can(s) (15.25 oz.) whole kernel corn or corn with peppers, undrained
3 c chicken breast, cooked, cut into bite-sized pieces
shredded cheddar cheese (optional)
sour cream (optional)

Steps:

1. In a 6-qt. saucepan, combine the first 7 ingredients. Over high heat bring to a boil; cover and reduce heat to low. Simmer for 20 minutes, stirring occasionally.
2. Add beans, corn 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.
3. If the chili becomes too thick when standing, add more chicken broth or water until desired consistency.
4. If desired, top with shredded cheese and sour cream.

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