A friend of mine is recovering from major surgery and I promised to bring a meal over to her the other night. The universe, however, had different plans and I was stuck in appointments for the better portion of the afternoon and into the evening. Competing with traffic is always an issue and I knew I wouldn’t get home in time to prepare the meal. I called home and my nearly-fourteen-year-old daughter came to the rescue! I gave her a few basic instruction to get her started on the recipe from Mel’s Kitchen Café, told her to read the instructions carefully and crossed my fingers.
Huge success! It came out as well as I’d hoped. Flavorful, hearty and a LOT of leftovers.
- 14.5 oz. can diced tomatoes, un-drained
- 16 oz. can tomato sauce
- 1 3/4 cups low-sodium chicken broth
- 1 cup medium barley (not quick cooking)
- 4 cups water
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- dash cayenne pepper (more or less to taste)
- 2-3 boneless skinless chicken breasts (about 1 1/2 pounds), cut into bite-size pieces
- 15 oz. can black beans, rinsed and drained
- 1 1/2 cups frozen corn kernels
Garnishes: shredded cheddar cheese, sour cream, sliced green onions, tortilla chips
- In a large pot (about 6-quarts), combine the diced tomatoes, tomato sauce, chicken broth, barley, water, chili powder, cumin, dried oregano and cayenne (if using). Stir well.
- Bring the mixture to a boil over high heat and add the chicken. Stir to combine.
- Reduce the heat to medium-low, cover, and simmer the chili for 40 minutes, until the barley is tender and chewy and the chicken is no longer pink.
- Stir occasionally, while it simmers to prevent sticking and to make sure it stays at a steady simmer.
- After 40 minutes, add the beans and corn. Stir to combine and simmer for five more minutes. Serve the chili with optional garnishes, if desired.