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Don't chicken out on this chili! Savor the refreshing flavor and texture that barley offers to this "white" chili.
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1 large onion, finely chopped
2 tablespoons garlic, minced
( 1/2 cup fresh or canned jalapeno peppers, finely chopped
1 tablespoon canola oil (or olive oil)
11 oz can whole kernel corn, drained
1/2 cup dry pearled barley (do not use quick-cooking barley)
1 cup water
( 2 (15.5 ounce) cans diced tomatoes, with liquid
( 15 oz can black beans, drained (optional)
( 15 oz can tomato sauce
2 cans (15 ounce) chicken broth (can substitute reduced-sodium chicken broth)
2 tablespoons chili powder (or to taste)
1 teaspoon ground cumin
3 cups (about 2 lbs.) cooked, skinless chicken breast, cubed
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Sauté onion, garlic and jalapeno peppers with oil in a small frying pan.
In a large soup pot, combine saut?ed vegetables with remaining ingredients except chicken. Bring to a boil.
Reduce heat to low. Cover pot and simmer for 40 minutes (or until barley is tender), stirring occasionally.
Add cubed chicken and cook an additional 10 minutes.
If chili is too thick, add additional water to reach desired consistency. Chili peaks in flavor 24-48 hours after preparation.
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Skinny Guacomole
Served with raw vegetables & baked tortilla chips
Barley Chicken Chili
Low-fat Sandwich Cookies
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