Mexican Chicken and Barley Chili

Yields:	9 servings
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	Preparation	15 minutes
	Cooking	60 minutes
	Ready In	75 minutes

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Ingredients

1	cup	onion	chopped
1	clove	clove	minced
1	tablespoon	vegetable oil
3	cups	water
1/2	cup	pearl barley	medium
16	ounces	tomatoes, canned	chopped, undrained
16	ounces	tomato sauce	no salt added
14 1/2	ounces	chicken broth, low salt
11	ounces	corn, canned, whole kernels	drained
4	ounces	green chili peppers, canned	chopped, drained
1	tablespoon	chili powder
1/2	teaspoon	cumin	ground
3	cups	chicken	cooked, chopped

Directions

In 4-quart saucepan or Dutch oven, cook onion and garlic in 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 cooking 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.

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Member Review

Low Calorie Low Fat Chocolate Chip Cookies

I latched onto this recipe in the hopes of finding a sweet treat my 8-year-old would love and still have a minimal amount of fat and sugar. I modified the recipe some, using Splenda instead of sugar, Egg Beaters (with yolk) instead of egg, and Smart Balance margarine. I also baked them in a pan instead of making individual cookies. The result was a cake-like cookie bar that my son really liked. If something is borderline, he'll take one bite, say it's good, and then never touch it again. He ate several of these.

Reviewed by ejmitchell

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