• 1 cup chopped onion
  • 1 clove garlic, minced
  • 1 tablespoon vegetable oil
  • 1/2 cup Medium Quaker® Barley
  • One 16-ounce can chopped tomatoes (do not drain)
  • One 16-ounce can no-salt-added tomato sauce
  • One 14-1/2-ounce can reduced sodium chicken broth (about 1-3/4 cups)
  • One 11-ounce can whole kernel corn, drained
  • One 4-ounce can chopped green chiles, drained
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 3 cups chopped, cooked chicken (about 1-1/2 pounds)

Cooking Instructions

In 4-quart saucepan or Dutch oven, cook onion and garlic in vegetable 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 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. Makes about 9 cups.


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