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Chili with Chicken and Barley

Wednesday, December 9, 2009

                                                            Chili with Chicken and Barley

Chili with Chicken and Barley Ingredients

1 tablespoon vegetable oil

1 cup chopped onion

2 cloves garlic, minced

2 cups chicken broth

¾ cup quick-cooking barley

1 (14.5-ounce) can diced tomatoes
with juice

1 (15-ounce) can tomato sauce

½ to 1 (4-ounce) can chopped green
chilies, drained
2 teaspoons chili powder

½ teaspoon ground cumin

½ teaspoon fi ve-spice powder

¼ teaspoon ground cayenne pepper

1 (11-ounce) can whole-kernel corn,

3 cups chopped, cooked chicken

Chili with Chicken and Barley cooking Process

Heat the oil in the skillet over medium
heat and sauté the onion and garlic for
5 minutes. Put the mixture in the slow
cooker. Add the remaining ingredients,
except the corn and cooked chicken. Stir
in 2 cups water. Cover with the lid, and
cook on low for 2 hours. Stir in the corn
and the chicken. Replace the lid and
cook 45 minutes more.

Cook’s Note: For convenience, buy a
cooked chicken from the deli and shred
the meat.


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