Tuesday, October 25, 2011

Southwestern Chicken Barley Chili


I'm so happy I came across this recipe--it is sooooo good.  Hearty and healthy!  Perfect for the season.  I found it on this blog, which happens to be one of my favorite food blogs.  I changed the recipe just a teeny tiny bit according to how I made it.  Enjoy!

Southwestern Chicken Barley Chili
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1 (14.5 oz.) can diced tomatoes, undrained (I used petite diced)
1 (16 oz.) can tomato sauce
1 3/4 cups chicken broth
1 cup barley (not quick cooking)
4 cups water
1 Tbsp. chili powder
2 tsp. cumin
1 tsp. dried oregano
1/8 tsp. cayenne pepper
2-3 boneless skinless chicken breasts (about 1 1/2 pounds), cut into bite-size pieces
1 (15 oz.) can black beans, rinsed and drained
1 1/2 cups frozen corn kernels

In a large pot, combine diced tomatoes, tomato sauce, chicken broth, barley, water, chili powder, cumin, oregano and cayenne.  Stir well and bring to a boil.  Cover with a lid and let simmer 45 minutes.  Add chicken and simmer 30 minutes more.  Stir occasionally to prevent sticking.  Add corn and blackbeans and simmer until ready to serve (make sure barley is tender and chewy--I simmered for a couple of hours because that's how much time I had).  If desired, garnish with green onions, cheese and sour cream (I use plain greek yogurt).

The chili will thicken considerably upon cooling.  Add chicken broth or water as needed to achieve a desirable consistency. 

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