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Old 04-20-2008, 10:47 AM
Sandy1970's Avatar
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Chicken Barley Chili

1 (14.5 oz.) can undrained, diced tomatoes (may use seasoned tomatoes)
1 (16 oz.) jar/can salsa or tomato sauce
1 (14.5 oz.) can fat free chicken broth
1 c. Quaker Quick Barley
3 c. water
1 Tbsp. chili powder
1 tsp. cumin
1 (15. zo) can balck beans, drained, rinsed
1 (15 1/4 oz. ) can whole kernal or corn w/ peppers, undrained
3 c. chicken breast, cooked, cut into bite-sized pcs. (about 1 1/2 lbs.)
In a 6 -qt. saucepan, combine first 7 ingredients. Over high heat bring to a boil; cover & reduce heat to low. Simmer for 20 min., stirring occasionally. Add beans, corn & chicken; increase heat to high 'til chili comes to a boil. Cover & reduce heat to low. Simmer for another 5 min. or 'til barley is tender. If upon standing the chili becomes too thick, add more chicken broth or water 'til chili is desired consistence. If desired, top w/ shredded chesse & sour cream.
Makes 11 (1 cup) servings
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Old 04-21-2008, 09:57 AM
Cooked's Avatar
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Sandy, what a nice alternative to regular chili. It sounds wonderful. I think I shall try it for dinner! thanks
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because there's a lot more information in our heads.
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