Chicken and Barley Chili
Warm up your weeknight dinners with this hearty and wholesome Chicken and Barley Chili, a delicious spin on classic chili that’s packed with protein, fiber, and bold flavors. Tender chunks of diced chicken breast, creamy black beans, and nutty pearl barley come together in a rich tomato base infused with smoky chipotle, warming cumin, and a hint of smoked paprika. This one-pot wonder simmers to perfection in just 45 minutes, making it a satisfying and time-efficient meal for busy evenings. Perfectly balanced with a medley of diced vegetables and topped with fresh cilantro, shredded cheese, and a dollop of sour cream, this dish is as visually inviting as it is tasty. Ideal for meal prep or cozy gatherings, this chili is a comforting, nutrient-packed option that’s sure to become a household favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium bell pepper, diced (any color)
- 3 cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 pound boneless, skinless chicken breast, diced
- 4 cups low-sodium chicken broth
- 14 ounces canned diced tomatoes
- 8 ounces canned tomato sauce
- 15 ounces canned black beans, drained and rinsed
- 0.75 cups pearl barley
- 1 pepper chipotle pepper in adobo, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cups cilantro, chopped (for garnish)
- 0.5 cups shredded cheese, for serving
- 0.25 cups sour cream, for serving
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and bell pepper. Sauté for 5 minutes, until softened.
Stir in the minced garlic, ground cumin, chili powder, smoked paprika, and dried oregano. Sauté for 1-2 minutes, until fragrant.
Add the diced chicken to the pot. Cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
Pour in the chicken broth, diced tomatoes (with their juice), and tomato sauce. Stir well to combine.
Stir in the black beans, pearl barley, minced chipotle pepper, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes, stirring occasionally, until the barley is tender and the chili has thickened.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve the chili hot. Garnish with chopped cilantro, shredded cheese, and sour cream, if desired.
Nutrition Facts
Calories |
2726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.6 g | 119% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 5654 mg | 246% | |
| Total Carbohydrate | 254.0 g | 92% | |
| Dietary Fiber | 69.9 g | 250% | |
| Total Sugars | 39.6 g | ||
| Protein | 215.4 g | 431% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 1033 mg | 79% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 5109 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
