Chicken Barley Chili
Warm up with a hearty and nutritious bowl of Chicken Barley Chili, a delicious twist on classic chili that's perfect for cozy nights. This wholesome recipe features tender bites of chicken, nutty pearled barley, and a medley of vibrant vegetables simmered to perfection in a flavorful broth enriched with chili powder, cumin, and paprika. Black beans and diced tomatoes add depth and texture, while optional garnishes like shredded cheddar cheese, fresh cilantro, and sour cream elevate each spoonful. Easy to prepare in just an hour, this protein-packed, fiber-rich chili is a satisfying and healthy option for family dinners or entertaining a crowd. Serve it steaming hot with your favorite toppings and let this savory dish become a new favorite in your recipe collection!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Boneless, skinless chicken breasts
- 1 large Yellow onion, diced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 3 large Garlic cloves, minced
- 4 cups Chicken broth
- 14.5 ounces Canned diced tomatoes (with juice)
- 15 ounces Black beans, drained and rinsed
- 0.75 cup Pearled barley
- 1 tablespoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
- 0.5 cup Cheddar cheese, shredded (optional for garnish)
- 0.25 cup Sour cream (optional for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
Cut the chicken breasts into bite-sized pieces and season with a pinch of salt and pepper.
Add the chicken to the pot and sear until lightly browned on all sides, about 5-6 minutes. Remove and set aside.
In the same pot, add the diced onion, red bell pepper, and green bell pepper. Sauté for 5 minutes, stirring occasionally, until softened.
Add the minced garlic and sauté for another 1 minute, until fragrant.
Pour in the chicken broth, diced tomatoes (with juice), black beans, and pearled barley. Stir to combine.
Return the cooked chicken to the pot.
Stir in the chili powder, ground cumin, paprika, salt, and black pepper. Mix well to ensure the spices are evenly distributed.
Increase the heat to bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30-35 minutes, stirring occasionally, until the barley is tender.
Taste and adjust seasonings as needed. Add more salt, pepper, or spices if desired.
Ladle the Chicken Barley Chili into bowls. Garnish with fresh cilantro, shredded cheddar cheese, or a dollop of sour cream if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 928 mg | 40% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 5.5 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 853 mg | 18% | |
*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.
