Ingredients
- 1 garlic clove
- 1/2 quaker barley
- 3 c water
- 16 oz tomatoes (canned)
- 16 oz no-salt-added tomato sauce
- 14 1/2 oz sodium chicken broth (reduced)
- 11 oz kernal corn (canned whole drained)
- 1 c onion (chopped)
- 4 oz green chiles (canned chopped)
- 1 tb vegetable oil
- 1 tb chili powder
- 1/2 ts cumin (ground)
-(about 1-1/2 pounds) In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion is tender. Add remaining ingredients except chicken. Bring to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring occasionally. Add cooked chicken; continue cooking 5 to 10 minutes or until chicken is heated through and barley is tender. Add additional water or chicken broth if chili becomes too thick upon standing. Nine 1-cup servings *NOTE: To use Quick QUAKER Barley, substitute 3/4 cup quick barley for medium barley and decrease water to 2 cups. Cook onion and garlic as directed above. Add remaining ingredients except chicken. Bring to a boil. Reduce heat to low; cover. Simmer 10 minutes, stirring occasionally. Add cooked chicken. Continue simmering 5 to 10 minutes or until chicken is heated through and barley is tender.
