Delicious Chicken Barley Chili
Warm up your taste buds with this hearty and wholesome Delicious Chicken Barley Chili, the perfect comfort food for chilly days. Packed with protein-rich chicken, fiber-filled barley, and a medley of vibrant vegetables like bell peppers, carrots, and onions, this recipe is both nutritious and satisfying. A robust blend of spices, including chili powder, smoked paprika, and cumin, infuses every spoonful with smoky, bold flavors. Quick-cooking barley makes it weeknight-friendly, while kidney and black beans add extra heartiness. Top it off with fresh cilantro, shredded cheddar cheese, or a dollop of sour cream for a customizable finish. This easy-to-make, one-pot chili is a true crowd-pleaser, perfect for family dinners or meal prep.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast, diced
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 2 medium carrots, chopped
- 2 tablespoons tomato paste
- 1 15-ounce can diced tomatoes, canned
- 4 cups chicken broth
- 1 cup quick-cooking barley
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 1 tablespoon ground cumin
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional)
- 0.5 cup shredded cheddar cheese, for garnish (optional)
- 0.5 cup sour cream, for garnish (optional)
- 4 wedges lime wedges, for serving (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced chicken and cook until lightly browned, about 5-7 minutes. Remove the chicken and set aside.
In the same pot, add the onion, garlic, green bell pepper, red bell pepper, and carrots. Cook until the vegetables are softened, about 5 minutes.
Stir in the tomato paste, cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook for 1-2 minutes until fragrant.
Return the cooked chicken to the pot, then add the canned diced tomatoes, chicken broth, and barley. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes.
Add the kidney beans and black beans. Simmer for another 10-15 minutes until the barley is tender and the flavors are well combined.
Taste and adjust seasonings if necessary.
Serve hot with optional garnishes such as chopped fresh cilantro, shredded cheddar cheese, a dollop of sour cream, and lime wedges.
Nutrition Facts
Calories |
3224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.0 g | 118% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 7410 mg | 322% | |
| Total Carbohydrate | 352.4 g | 128% | |
| Dietary Fiber | 96.1 g | 343% | |
| Total Sugars | 45.2 g | ||
| Protein | 243.3 g | 487% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1266 mg | 97% | |
| Iron | 38.2 mg | 212% | |
| Potassium | 7580 mg | 161% | |
*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.
