What's Cookin' Wednesday - Chicken Barley Chili

Aimee and I have a "tradition" of making some Chicken Barley Chili for Halloween and eating it while handing out treats to the kids. This is a great altenative to regular chili.

1 cup QUAKER Medium Barley
One 14.5-ounce can diced tomatoes, undrained, chopped
One 8-ounce can tomato sauce
One 10-ounce can diced tomatoes with chilis
One 14-1/2-ounce can fat free chicken broth
4 cups water
1 tablespoon chili powder
1 teaspoon ground cumin
One 11-ounce can whole kernel mexi-corn
3 cups chopped, cooked chicken (about 1-1/2 pounds)

Preparation

1. Combine first 7 ingredients. Bring to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring occasionally. Add corn and cooked chicken; continue simmering 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.

2. Eleven 1-CUP SERVINGS

We love this recipe and make small changes here and there. The original recipe calls for beans but it's just fine without.

Enjoy.