COOKING, RECIPES

The Recipes of Fall: Chicken Barley Chili

The Recipes of Fall: Chicken Barley Chili
As the weather gets cooler, it's the perfect time to serve up hot, comforting meals. Chili is one of our top choices! Today we're sharing with you a delicious take on chili right from our newest cookbook. So, get the bowls and crackers ready! Hungry for more? Click here to find Lehman's Sapphire Cookbook Collection – over 650 recipes to discover! Note: This recipe was first posted in September 2020.

Chicken Barley Chili

jsmith
Prep Time:

20 minutes

Cook Time:

45 minutes

Category

Soup

Ingredients

  • 14 1/2 oz. can diced tomatoes, undrained
  • 16 oz. can tomato sauce
  • 14 1/2 oz. can chicken broth
  • 1 C. barley
  • 4 C. water
  • 1 tsp. chili powder (or more to taste)
  • 1 tsp. cumin
  • 15 oz. can black beans, drained and rinsed
  • 15 1/4 oz. can corn, undrained
  • 3 C. chicken breast, cooked, cut into bite-sized pieces

Instructions

  1. In a 6-quart saucepan, combine the first 7 ingredients. Bring to a boil and reduce heat to low. Simmer for 40 minutes, stirring occasionally. Add beans, corn and chicken, bring to boil. Cover and simmer for 5 minutes. If it is too thick, more chicken broth or water may be added. Can be topped with shredded Cheddar cheese and/or sour cream.
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Jsmith

Jsmith

Jenny Smith is the editor of Lehman's Simpler Living Blog and the Digital Content Specialist for Lehman’s. It’s not unusual to find oil lamps, canning jars and freeze-dried food on her desk. She is an avid reader, card maker and dog lover. In fact, she is currently teaching her Golden Retriever to not take her shoes. It’s an ongoing battle.

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