Quaker Chicken Barley Chili Recipes

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QUAKER CHICKEN BARLEY CHILI



Quaker chicken barley chili image

This is from the back of the Quaker Medium Barley box. I haven't made it yet, but it sounds good, so that's what is for dinner tonight! When I entered the ingredients I'd be using, the nutrition data came up slightly different that what the box suggests the recipe will be. I'll be using reduced sodium versions of the tomatoes, broth, and corn.

Categories     Appetizers / Soups / Salads     Dinner     Appetizers / Soups / Salads Dinner

Yield 11

Number Of Ingredients 12

1 can (14.5 oz) diced tomatoes, undrained
16 oz tomato sauce (could sub. salsa)
1 can (14.5 oz) fat free chicken broth
1 cup (dry) Quaker medium barley
4 cups water
1 TB chili powder
1 tsp ground cumin
1 can (15 oz) black beans, drained/rinsed
1 can (15.25 oz) corn, undrained
3 cups cooked chicken breast, cubed (about 1.5 lbs)
* optional sour cream for garnish
* optional grated cheese for garnish

Steps:

  • In large heavy pot, combine first 7 ingredients. Bring to a boil on high heat, then cover and reduce heat to low. Simmer for 40 minutes, stirring occasionally. Add beans, corn and chicken. Increase to high heat until chili comes to a boil. Cover and reduce to low heat, allowing to simmer for another 5 minutes, or until barley is tender. If chili becomes too thick, add more chicken broth or water to achieve desired consistency. Serve topped with optional garnishes of sour cream and grated cheese, if desired. Makes 11 one-cup servings.

Nutrition Facts : Nutritional Info Servings Per Recipe 11 Amount Per Serving Calories

CHICKEN BARLEY CHILI



Chicken Barley Chili image

I found this great recipe on the back of my box of Quaker Quick Barley. It goes together quickly and has a wonderful taste. It's healthy too!

Provided by Sherri35

Categories     Chicken Breast

Time 45m

Yield 1 cup, 11 serving(s)

Number Of Ingredients 12

1 (14 1/2 ounce) can tomatoes, diced, undrained (you can use seasoned tomatoes)
1 (16 ounce) jar of your favorite salsa
1 (14 1/2 ounce) can fat free chicken broth (I like to use the reduced sodium)
1 cup quick-cooking barley
3 cups water
1 tablespoon chili powder
1 teaspoon cumin
1 (15 ounce) can black beans, drained and rinsed
1 (15 1/4 ounce) can corn or 1 (15 1/4 ounce) can corn mixed with chopped peppers, undrained
1 1/2 lbs chicken breasts, cooked and diced (3 cups)
cheddar cheese (optional)
reduced-fat sour cream (optional)

Steps:

  • In a large saucepan, combine first 7 ingredients (tomatoes through cumin).
  • Over high heat bring to a boil; cover and reduce heat to low.
  • Simmer for 20 minutes, stirring occasionally.
  • Add beans, corn and chicken; increase heat to high until chili comes to a boil.
  • Cover and reduce heat to low.
  • Simmer for another 5 minutes, or until barley is tender.
  • If upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency.
  • If desired, top each bowl of chili with a little shredded cheddar and a dollop of sour cream.

TURKEY BARLEY CHILI WITH ROTEL TOMATOES



Turkey Barley Chili With Rotel Tomatoes image

This is another major variation on Quaker's Chicken Barley Chili. I used Rotel diced tomatoes and green chilies which added a real kick up in the taste. This recipe makes a lot and it keeps and reheats great.

Provided by ColSanders

Categories     Poultry

Time 1h10m

Yield 11 serving(s)

Number Of Ingredients 10

3 (10 ounce) cans Ro-Tel diced tomatoes with peppers
1 (14 1/2 ounce) can fat free chicken broth (I like to use the reduced sodium)
1 cup barley (not quick cooking)
4 cups water
1 tablespoon chili powder
1 teaspoon cumin
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (15 1/4 ounce) can corn, drained (or corn mixed with chopped peppers)
1 (15 ounce) can green beans, drained
1 1/2 lbs ground turkey

Steps:

  • In a large saucepan, combine first 6 ingredients (tomatoes through cumin).
  • Over high heat bring to a boil; cover and reduce heat to low.
  • Simmer for 40 minutes, stirring occasionally.
  • While barley cooks, brown ground turkey in a medium skillet with a little oil, set aside.
  • After the 40 minutes, add beans, corn, and turkey; increase heat to high until chili comes to a boil.
  • Cover and reduce heat to low.
  • Simmer for another 5 minutes, or until barley is tender.
  • If upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency.

Nutrition Facts : Calories 256.2, Fat 6.7, SaturatedFat 1.6, Cholesterol 48.9, Sodium 346.6, Carbohydrate 34.2, Fiber 7.3, Sugar 2, Protein 17.1

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