From Sandy Oravec and Quaker
1 (14 1/2 ounce) can diced tomatoes, undrained (may use seasoned tomatoes)
1 (16 ounce) jar of your favorite 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 of garlic (optional)
1 (15 ounce) can black beans, or kidney beans, drained and rinsed (seasoned beans work)
1 (15 1/4 ounce) can corn or corn mixed with chopped peppers, undrained
1 1/2 lbs. chicken breasts, 3 cups cooked and diced
cheddar cheese (optional)
reduced-fat sour cream (optional)
In a large saucepan, combine first 7 ingredients (tomatoes through seasoning).
Bring to a boil; cover and reduce heat to low. Simmer for 20 minutes, sitrring 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.
- You can see how easy this recipe is to adjust for your family’s “spicy” tolerance!
- A hearty meal that goes together very quickly.
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