Sunday, February 10, 2013

Southwestern Chicken Barley Chili


I'm sitting here thinking of something witty, or charming, or at best, slightly interesting to say.  But it's late, and as my eyes glaze over while I'm staring helplessly at the screen, I suddenly discover that in the picture above you can see my reflection.  In the spoon.  Of me taking said picture.  Ha!
Okay, rather than try to be cute, here goes.  Make this chili!  The flavors in it are so rich and warm and addicting, you will not want to stop eating this.  My son and I happily gobbled this up for lunch two days after eating it for dinner, and that boy hates being fed leftovers.  It's also filling, belly warming, comfort food, without being creamy or too heavy.  Just the thing for those cold snow covered days!

Southwestern Chicken Barley Chili
Ever so slightly adapted from Mel's Kitchen Cafe

Ingredients

1 (14.5-ounce) can diced tomatoes, undrained
1 (16-ounce) can tomato sauce
1 3/4 cups low-sodium chicken broth
1 cup medium barley (not quick cooking)
4 cups water
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon dried oregano
dash cayenne pepper (more or less to taste)
2-3 boneless skinless chicken breasts (about 1 1/2 pounds), cut into bite-size pieces (I used chopped rotisserie chicken)
1 (15-ounce) can black beans, rinsed and drained
1 1/2 cups frozen corn kernels
garlic salt, to taste, I put that stuff in everything, it's a sickness, I can't help it
chopped cilantro (optional)
shredded cheddar (optional)
tortilla chips (optional)
avocado (optional)

Directions

In a large pot (about 6-quarts), combine the diced tomatoes, tomato sauce, chicken broth, barley, water, chili powder, cumin, dried oregano and cayenne (if using). Stir well. Bring the mixture to a boil over high heat and add the chicken. Stir to combine. Reduce the heat to medium-low, cover, and simmer the chili for 40 minutes, until the barley is tender and chewy and the chicken is no longer pink. Stir occasionally, while it simmers to prevent sticking and to make sure it stays at a steady simmer. After 40 minutes, add the beans and corn. Stir to combine and simmer for five more minutes.  Add garlic salt to desired taste.  Serve the chili with optional garnishes, if desired.

The chili will thicken considerably upon cooling. Add chicken broth or water as needed to achieve a desirable consistency (especially if reheating the leftovers).





15 comments:

Kim said...

I'm with you. I stared and stared at the screen tonight when I was trying to write my post. Everything I wrote looked stupid! Finally I just went with it. I think my brain's turned to mush lately.

Love the chili. I need to give barley another shot.

Mel said...

Your pictures are so fresh and vibrant, Teresa! And don't worry, this chili is so wonderful, not many words are needed. So glad you loved it!

Barbara said...

That is so funny...I had to look closely, but yes, there you are, reflected in the spoon! :)
The chili looks great and you were inspired to make it, even if not inspired to write about it!

Jersey Girl Cooks said...

Such a good idea to put barley in chili. This is the perfect cold weather meal!

mybizzykitchen.com said...

That looks right up my alley Teresa! I don't use barley as much as I should!

Velva said...

I never need to be convinced to enjoy a good bowl of chili :-)

Velva

Rebecca Subbiah said...

this looks so good :-) I want it and for leftovers

Angie's Recipes said...

I would love to have this for the lunch too! Looks warming and soul-satisfying!

Pam said...

Yum... it looks hearty and delicious. You look cute in the spoon! :)

Reeni Pisano said...

I love when that happens with the spoon! This is my kind of soup - love the flavors and would happily eat it all week for lunch!

Blond Duck said...

Ha! This is my mom's signature chili. Did you get it from Taste of Home or create it? :)

Debbie said...

Congratulations Teresa! You won my give away...Pls email me your address so I can mail you the book!!!! Hooray for you!!!!

Joanne said...

I've been all about southwestern/tex-mex flavors lately and this chili sounds awesome! the perfect comfort food.

Mary said...

I love the flavors you have used here. This really sounds delicious. I hope your week is off to a good start. Have a good day. Blessings...Mary

Chris said...

I almost always catch the ceiling fan in my spoons, lol. Great looking chili, I love this!