Saturday, July 13, 2013

{soups-salads-and-salad-dressings} Barley Chicken Chili Recipe

 

Barley Chicken Chili Recipe


I was looking for a new recipe for chicken when I discovered a dish I thought my husband might like. After making a few changes and additions to fit our preferences, I had this zesty chili simmering on the stovetop. It was great! Leftovers store well in the freezer.

This recipe is:

Contest Winning

Quick

Diabetic Friendly

 

 

    Prep/Total Time: 25 min.
    Yield: 9 Servings


Ingredients


    1 cup chopped onion
    1/2 cup chopped green pepper
    1 teaspoon olive oil
    2-1/4 cups water
    1 can (15 ounces) tomato sauce
    1 can (14-1/2 ounces) chicken broth
    1 can (10 ounces) diced tomatoes and green chilies, undrained
    1 cup quick-cooking barley
    1 tablespoon chili powder
    1/2 teaspoon ground cumin
    1/4 teaspoon garlic powder
    3 cups cubed cooked chicken


Directions

    In a large saucepan, saute onion and green pepper in oil until tender. Add the water, tomato sauce, broth, tomatoes, barley, chili powder, cumin and garlic powder; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add chicken. Cover and simmer for 5 minutes longer or until barley is tender. Yield: 9 servings (about 2 quarts).

Nutritional Facts 1 serving (1 cup) equals 197 calories, 5 g fat (1 g saturated fat), 42 mg cholesterol, 576 mg sodium, 21 g carbohydrate, 5 g fiber, 18 g protein.


Originally published as Barley Chicken Chili in Quick Cooking January/February 2003, p31
 
 

 
             Beth Layman  :)


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