Save on Pinterest

Barley Chicken Chili

I was looking for a new recipe for chicken when I discovered a dish I thought my husband might like. After making a few changes and additions to fit our preferences, I had this zesty chili simmering on the stovetop. It was great! Leftovers store well in the freezer.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    9 servings (about 2 quarts)


  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 teaspoon olive oil
  • 2-1/4 cups water
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 cup quick-cooking barley
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 3 cups cubed cooked chicken


  • In a large saucepan, saute onion and green pepper in oil until tender. Add the water, tomato sauce, broth, tomatoes, barley, chili powder, cumin and garlic powder; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add chicken. Cover and simmer for 5 minutes longer or until barley is tender.
Nutrition Facts
1 cup: 197 calories, 5g fat (1g saturated fat), 42mg cholesterol, 576mg sodium, 21g carbohydrate (3g sugars, 5g fiber), 18g protein. Diabetic Exchanges: 2 very lean meat, 1 starch, 1 vegetable.

Recommended Video


Click stars to rate
Average Rating:
  • Jarvisfamily
    Oct 6, 2014

    I don't like beans so this recipe is a great alternative to regular chili. I really like how the flavors blend in this recipe. I have made this a few times & follow the recipe as given with no complaints. This is great to have on a crisp fall or winter day.

  • becky1789
    Oct 16, 2013

    Right, I did make a few changes - added no water, fresh tomatoes not tinned, a fresh chilli, crushed fresh garlic, a few chopped jalapeños and used about two cups of rice instead of barley. Cooked in pressure cooker - cooked the chicken, onions and garlic etc in the stock, then added the rest of stuff, put the lid on for about 15 minutes. , ended up with a spicy rice dish that was spicy but not hot. Would def make again, even try it how it was meant to be as a stew!

  • voisincook
    Apr 7, 2010

    We enjoyed this a lot even though I made it in the crockpot and used regular barley.

  • JMU
    Nov 12, 2009

    This was such a nice change from the norm - and gobbled right up and my guest asking to take some home. Easy to make and rave reviews!

  • kathiedb
    Oct 22, 2009

    No comment left

  • teri396
    Sep 29, 2009

    No comment left

  • cshenry1
    Aug 29, 2009

    No comment left