Delicious Chicken Barley Chili Recipes

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BARLEY CHICKEN CHILI

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.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 9 servings (about 2 quarts).

Number Of Ingredients 12



Barley Chicken Chili image

Steps:

  • 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.

Nutrition Facts : Calories 197 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 576mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges

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

CHICKEN BARLEY CHILI

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



Chicken Barley Chili image

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.

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)

CHICKEN AND BARLEY CHILI

I found this recipe on the back of a box of barley and thought it was a winner. I've tweaked it a bit, naturally, and expect you to do the same. (Recipes are like the pirate code, right? "Mostly guidelines")

Provided by pattikay in L.A.

Categories     Chicken

Time 1h15m

Yield 9 serving(s)

Number Of Ingredients 15



Chicken and Barley Chili image

Steps:

  • In a 4-qt saucepan or Dutch oven, cook onion and garlic in oil till onion is tender.
  • Add remaining ingredients except chicken.
  • Bring to a boil. Reduce heat to low.
  • Cover and simmer 40 minutes, stirring occasionally. Add more water or stock if it seems too thick.
  • Add cooked chicken; continue simmering 5-10 minutes till chicken is heated through and barley is tender.
  • Taste to adjust seasonings - I'm sure I add more chili powder and cumin than this calls for, maybe a touch of oregano.
  • Salt is up to you - always easier to add it at the end than start with too much.

Nutrition Facts : Calories 286.3, Fat 6.5, SaturatedFat 1.4, Cholesterol 36.6, Sodium 250.4, Carbohydrate 39.5, Fiber 8.3, Sugar 2.4, Protein 21

1 cup chopped onion
1 garlic clove, minced
1 tablespoon vegetable oil
3 cups water
1/2 cup barley
1 (28 ounce) can crushed tomatoes
2 cups chicken stock
1 1/2 cups frozen corn kernels
1 (14 1/2 ounce) can black beans, undrained
1 (4 ounce) can chopped green chilies (or fresh if you've got them)
1 -2 tablespoon chili powder
1 -2 teaspoon cumin
1/2-1 teaspoon oregano
3 cups chopped cooked chicken
salt (add to taste) (optional)

DELICIOUS CHICKEN BARLEY CHILI

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



Delicious Chicken Barley Chili image

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

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)

BEEF AND BARLEY CHILI

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



Beef and Barley Chili image

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.

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

SUPER EASY CHICKEN CHILI

All you have to know how to do is open some cans... This is so easy and so delicious. It will get you a second date for sure!

Provided by Megs

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 35m

Yield 6

Number Of Ingredients 11



Super Easy Chicken Chili image

Steps:

  • Heat olive oil in a large saucepan over medium heat. Stir in onions, and cook until softened and translucent, about 3 minutes. Pour in chicken broth, great Northern beans, chopped chiles, and torn chicken. Season with cumin, chili powder, and cayenne pepper. Increase heat to medium-high to bring to a boil, then reduce heat to medium-low, and simmer for 10 minutes.
  • Stir in sour cream and simmer for 5 minutes. To serve, ladle into bowls and sprinkle with Monterey Jack cheese.

Nutrition Facts : Calories 614.9 calories, Carbohydrate 39.5 g, Cholesterol 115.7 mg, Fat 31.6 g, Fiber 9.5 g, Protein 45.3 g, SaturatedFat 14.8 g, Sodium 588.9 mg, Sugar 2.4 g

2 tablespoons olive oil
1 onion, chopped
1 ½ (14 ounce) cans chicken broth
2 (15.5 ounce) cans great Northern beans
1 (4 ounce) can chopped green chile peppers
1 roasted chicken, bones and skin removed, meat torn into bite-size pieces
3 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons cayenne pepper
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Monterey Jack cheese

CHILI WITH BARLEY

From Falmouth, Kentucky, Shirley McClanahan notes, "This is one of those quick but delicious, one-dish dinner recipes you can never have too many of. It's a perfect, stick-to-the-ribs meal on those cold winter days when you need to be warmed from the inside out. My family loves it and even our minister raved about it at a potluck supper."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2-1/4 quarts).

Number Of Ingredients 9



Chili with Barley image

Steps:

  • In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add water; bring to a boil., Stir in barley. Reduce heat; cover and simmer for 10 minutes or until barley is tender. Stir in the beans, tomatoes, tomato paste and chili seasoning; heat through.

Nutrition Facts :

1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
4 cups water
1 cup quick-cooking barley
1 can (16 ounces) chili beans, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 envelope chili seasoning

BARLEY CHILI

"A friend gave me this recipe using wheat, which I replaced with barley," notes Marv Salter of West Hills, California. The barley makes this dish a hearty meal for a chilly day.

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 3 cups.

Number Of Ingredients 11



Barley Chili image

Steps:

  • In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in flour. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until barley is tender.

Nutrition Facts : Calories 239 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 599mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 5g fiber), Protein 19g protein.

1/2 pound lean ground beef (90% lean)
1 small onion, chopped
2 tablespoons all-purpose flour
4 cups water
1/3 cup medium pearl barley
1/2 cup tomato sauce
1-1/2 teaspoons beef bouillon granules
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon dried oregano

DELICIOUS BARLEY BAKE

Barley, chicken and tons of veggies baked in a delicious creamy sauce. Easily made vegetarian by removing the chicken and substituting a vegetable cream, condensed soup.

Provided by L Mac

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h40m

Yield 12

Number Of Ingredients 28



Delicious Barley Bake image

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Bring the barley and chicken broth to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes.
  • Heat the olive oil in a skillet over medium heat. Stir in the celery, carrots, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the mushrooms, zucchini, green beans, and broccoli. Continue cooking and stirring until the broccoli is tender, about 5 minutes more. Remove skillet from heat.
  • Combine cream cheese, cream of chicken soup, sour cream, Locatella cheese, Parmesan cheese, garlic powder, nutmeg, oregano, basil, and thyme in a large bowl, mixing until smooth. Stir in the prepared barley, peas, corn, roasted red peppers, spinach, and shredded chicken. Season with salt and pepper. Spread mixture into a large baking dish and top with mozzarella cheese.
  • Bake in the preheated oven until bubbly, and cheese has melted, 20 to 30 minutes.

Nutrition Facts : Calories 368.5 calories, Carbohydrate 38.5 g, Cholesterol 48 mg, Fat 15.5 g, Fiber 9.2 g, Protein 21.5 g, SaturatedFat 6.9 g, Sodium 501 mg, Sugar 4.7 g

2 cups barley
4 cups chicken broth
2 tablespoons olive oil
1 cup chopped celery
1 cup chopped carrots
6 cloves garlic, minced
1 cup chopped onion
2 cups sliced mushrooms
1 yellow zucchini, cut into half moons
1 cup fresh green beans, trimmed and cut into 1 inch pieces
2 cups broccoli florets
1 (4 ounce) package cream cheese, softened
1 (10.75 ounce) can condensed cream of chicken soup
⅓ cup sour cream
¼ cup grated Locatella cheese
¼ cup grated Parmesan cheese
1 tablespoon garlic powder
½ teaspoon ground nutmeg
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon ground thyme
1 cup green peas
1 cup whole kernel corn
1 cup roasted red peppers, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded cooked chicken
salt and ground black pepper to taste
2 cups shredded mozzarella cheese

DELICIOUS CHICKEN CHILI

This unique and delicious chicken chili is a much-requested meal around our house. I think you'll find it's a nice change of pace from the typical beef version.

Provided by Taste of Home

Categories     Lunch

Time 1h30m

Yield 14 serving (3-1/2 quarts).

Number Of Ingredients 16



Delicious Chicken Chili image

Steps:

  • In a 5-qt. Dutch oven, saute the onions, green peppers and garlic in oil until onion is tender. Add chicken; cook and stir for 4 minutes or until browned. , Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 40 minutes, stirring occasionally. Add beans; cook, uncovered, for 20 minutes, stirring occasionally. Discard bay leaf.

Nutrition Facts :

3 cups chopped onions
1-1/2 cups chopped green peppers
4 garlic cloves, minced
2 tablespoons vegetable oil
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
2 to 4 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon salt, optional
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
2 cups water
1 can (6 ounces) tomato paste
1 bay leaf
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained

CHICKEN BARLEY CHILI

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 9 servings (about 2 quarts).

Number Of Ingredients 12



Chicken Barley Chili image

Steps:

  • 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.

Nutrition Facts : Calories 179 calories, Fat 3g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 517mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges

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) reduced-sodium 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 breast

CHILI WITH RICE AND BARLEY

My husband and I put this together and mixed some long time standbys and some new ideas, and it was fabulous. It was the most amazing chili we have ever made and we are chili lovers. And it will freeze fabulously. Please give it a try!

Provided by Lisa A

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 2h

Yield 14

Number Of Ingredients 17



Chili with Rice and Barley image

Steps:

  • Combine ground beef, bacon, and onion in a large stockpot over medium-high heat. Cook and stir for 5 minutes. Add chili powder, garlic, sugar, 1 tablespoon red pepper flakes, cumin, cinnamon, paprika, salt, and pepper; cook and stir until beef is browned and crumbly and onions are translucent, about 2 more minutes.
  • Add tomato sauce, kidney beans, garbanzo beans, diced tomatoes, barley, white rice, and remaining red pepper flakes. Simmer for 1 1/2 hours, stirring periodically and tasting to adjust seasonings.

Nutrition Facts : Calories 521.9 calories, Carbohydrate 70.6 g, Cholesterol 45.5 mg, Fat 14.9 g, Fiber 17.8 g, Protein 28.6 g, SaturatedFat 5 g, Sodium 1509.7 mg, Sugar 9.8 g

2 pounds ground beef
½ (16 ounce) package bacon, diced
1 large onion, diced
3 tablespoons chili powder
2 tablespoons chopped garlic
2 tablespoons white sugar
2 tablespoons red pepper flakes, divided, or to taste
1 ½ teaspoons ground cumin
½ teaspoon ground cinnamon
1 teaspoon ground paprika
salt and ground ground black pepper to taste
2 ½ (29 ounce) cans tomato sauce
2 ½ (29 ounce) cans kidney beans, rinsed and drained
1 (29 ounce) can garbanzo beans, drained
1 (28 ounce) can diced tomatoes
1 cup barley
1 cup uncooked white rice

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From premeditatedleftovers.com


MOROCCAN CHICKEN AND BARLEY + VIDEO | SILK ROAD RECIPES
Stir in pearled barley, tomatoes and remaining spice mixture. Place the browned chicken thighs in between the vegetable mixture evenly. Bring this to a boil, reduce heat to simmer, cover and cook for 50 minutes. Uncover and let stand 15 minutes to completely absorb all liquids. Sprinkle with the green onions and serve.
From silkroadrecipes.com


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