When it is cold outside a nice hot bowl of awesomeness to ward off the bitter cold is definitely a good thing. And I have the perfect pot of awesomeness that I think you and your family will absolutely love. Try our Chicken Chili with Barley. This recipe is a great way to change up the regular old chili routine with chicken replacing the ground beef and fiber rich barley adding an extra kick in da’ pants. I served hot bowls of this delicious chili redux with buttery fresh out of the oven cornbread muffins. You can find the recipe below.
Chicken Chili with Barley
Ingredients:
- Chicken Drumsticks
- 3 cups Chicken Broth
- 28 ounce can Crushed Tomatoes
- 14.5 ounce can Diced Tomatoes with Green Chilies
- 1 15 ounce can Whole Kernel Sweet Corn
- 1 15.5 ounce can Black Beans
- 1 15.5 ounce can Pinto Beans
- 1 cup Pearl Barley
- 1/2 cup Sweet onions, finely chopped
- 3 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Old Bay seasoning
- 1/2 tablespoon Mexican-Style Chili Powder
- 2 large Garlic cloves, minced
- 1/2 tablespoon Ground Cumin
- Freshly ground Black Pepper to taste
- Sea salt or Kosher salt to taste
Optional Toppings: Shredded Mexican cheese, sour cream, fresh red or green bell peppers, chopped cilantro, or bacon.
Directions:
1. Rinse and pat dry chicken drumsticks then brush coat pieces with a tablespoon of EVOO.
2. Season with Old Bay, sea salt, and freshly ground black pepper.
3. Heat a large stock pot over medium-high heat and add two tablespoons of EVOO.
4. When the oil is hot, add chicken and brown evenly. Browning meat also adds more flavor.
5. Add chopped onions and minced garlic. Cook until onions are translucent.
6. Add chili powder, cumin, salt, and pepper.
7. Add three cups of chicken broth, corn, tomatoes, and beans.
8. Cook for 1 hour, stirring occasionally.
9. Add barley and cook for 45-minutes.
10. Add sea salt and black pepper to taste.
11. Serve.
Chicken Chili with Barley
Servings 6 - 8
Ingredients
- 6 chicken drumsticks
- 3 cups chicken broth
- 28 ounce can crushed tomatoes
- 14.5 ounce can diced tomatoes with green chilies
- 1 15 ounce can whole kernel corn
- 1 15.5 ounce can black beans
- 1 15.5 ounce can pinto beans
- 1 cup barley
- 1/2 cup onions finely chopped
- 3 tablespoons extra virgin olive oil
- 1 tablespoon Old Bay seasoning
- 1/2 tablespoon Mexican-Style Chili Powder
- 2 large garlic cloves minced
- 1/2 tablespoon ground cumin
- Freshly ground black pepper to taste
- Sea salt or Kosher salt to taste
Instructions
- Rinse and pat dry chicken drumsticks, brush coat pieces with a tablespoon of EVOO, season with Old Bay, sea salt and freshly ground black pepper.
- Heat a large stock pot over medium-high heat and add two tablespoon of EVOO.
- When oil is hot add chicken and brown evenly. Browning meat also adds more flavor.
- Add chopped onions and minced garlic, cook until onions are translucent.
- Add chili powder, cumin, salt and pepper.
- Add three cups of chicken broth, corn, tomatoes, and beans.
- Cook for 1 hour, stirring occasionally.
- Add barley and cook for 45 minutes.
- Add sea salt and black pepper to taste.
- Serve.
- Toppings: shredded Mexican cheese, sour cream, chopped cilantro or bacon
More Chili Recipes:
Slow Cooker White Chili & Fiesta Cornbread
Lynne says
I am making this recipe tonight for dinner. What ingredient is in the bottom right bowl? I don’t see that written in the recipe.
Liz Latham says
Chili is a household favorite with my family. I have never tried chili this way and can’t wait to test it with the family. Thanks for linking up with Delicious Dishes Recipe Party!
Karly says
This looks delicious! Thanks for linking up with What’s Cookin’ Wednesday!
Jamie says
Yum – that looks amazing!! Pinning it to try one night! 🙂 Thank you for sharing with us at the #HomeMattersParty
Kim~madeinaday says
Sounds great. I never thought of using Old Bay in Chili, I bet it’s a great mix. Thanks for linking up to Merry Monday! Sharing on MM Pinterest Board! Have a great week!
Kim
Marie says
This looks delicious! I am always up for some yummy chili! Thanks for sharing with us at Merry Monday this week. 🙂