Best 14 Barley Chili Recipes

BARLEY CHILI

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in flour. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until barley is tender.

BARLEY CHICKEN CHILI

Steps:

• In a large saucepan, saute onion and green pepper in oil until tender. Add the water, tomato sauce, broth, tomatoes, barley, chili powder, cumin and garlic powder; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add chicken. Cover and simmer for 5 minutes longer or until barley is tender.

CHICKEN, BEANS, AND BARLEY SLOW COOKER CHILI

Steps:

• Mix water, chicken stock, salsa, barley, chili powder, cumin, and garlic together in a slow cooker.
• Cook on High until the liquid is bubbling, 5 to 10 minutes. Switch slow cooker to Low and continue to cook until the barley is tender, about 20 minutes more.
• Stir chicken, black beans, and white beans into the mixture in the slow cooker. Switch slow cooker to High again until the liquid is bubbling. Cook on Low until the beans are softened, about 5 minutes.

MEXICAN BEAN 'N' BARLEY CHILI

Steps:

• In a Dutch oven coated with cooking spray, saute onion and garlic in oil for 2 minutes. Stir in peppers; cook 3-4 minutes longer or until tender. , Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until barley is tender.

BEEF AND BARLEY CHILI

Steps:

• In a large pot, cook the beef and onion in a drizzle of oil over medium-high heat for 5-8 minutes, breaking up with a spoon, until the onions are soft and the meat is no longer pink. Add the peppers and garlic and cook for a few more minutes, until soft.
• Add all other ingredients and bring to a boil. Turn the heat down to low, cover and cook for about an hour, stirring occasionally, until reduced and thick.
• Serve immediately or cool, then refrigerate for a day or two until ready to enjoy.

CHICKEN BARLEY CHILI

Steps:

• In a large saucepan, combine first 7 ingredients (tomatoes through cumin).
• Over high heat bring to a boil; cover and reduce heat to low.
• Simmer for 20 minutes, stirring occasionally.
• Add beans, corn and chicken; increase heat to high until chili comes to a boil.
• Cover and reduce heat to low.
• Simmer for another 5 minutes, or until barley is tender.
• If upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency.
• If desired, top each bowl of chili with a little shredded cheddar and a dollop of sour cream.

BARLEY BEAN CHILI

Steps:

• Cook barley according to package directions; drain. In a large saucepan, saute onion and green pepper in oil for 5 minutes. Add barley and remaining ingredients; bring to a boil. Reduce heat; simmer uncovered for 20 minutes.

VEGETARIAN CHILI WITH BARLEY

Steps:

• Chop all peppers, garlic. Add all ingredients to a large stock pot over med-low heat. Cook about 30 min or until barley is tender. Stir occasionally to keep beans from sticking to the bottom. Cook slowly as barley needs time to soak up juices. If it gets too thick, add a bit of water to achieve desired consistency. Enjoy!

CHILI WITH BARLEY

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add water; bring to a boil., Stir in barley. Reduce heat; cover and simmer for 10 minutes or until barley is tender. Stir in the beans, tomatoes, tomato paste and chili seasoning; heat through.

BEANS AND BARLEY CHILI

Steps:

• Cook barley according to package directions; drain. In a large saucepan, saute onion and green pepper in oil for 5 minutes. Add barley and remaining ingredients; bring to a boil. Reduce heat; simmer uncovered for 20 minutes.

CHICKEN BARLEY CHILI

Steps:

• 1. In a 6-qt. saucepan, combine the first 7 ingredients. Over high heat bring to a boil; cover and reduce heat to low. Simmer for 20 minutes, stirring occasionally.
• 2. Add beans, corn and chicken; increase heat to high until chili comes to a boil. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender.
• 3. If the chili becomes too thick when standing, add more chicken broth or water until desired consistency.
• 4. If desired, top with shredded cheese and sour cream.

CHICKEN BARLEY CHILI

Steps:

• In 6-qt saucepan, combine first 7 ingredients. Over high heat bring to a boil; cover and reduce heat to low. Simmer for 10 minutes, stirring occasionally. Add beans, corn, pepper and chicken; increase heat to high until chili comes to a boil. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender. If upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency.

BEAN & BARLEY CHILI

Steps:

• 1. Dice the garlic, onions, and bell peppers, and carrots. 2. Heat a tiny bit of olive oil in a large pot over medium heat. 3. Sautee the garlic until brown. 4. Add the onions and peppers, along with a little salt and a little of your desired spiced, and sautee until the onions have started to soften. 5. Add the carrots to the mix. Sautee until the onions have started to brown. 6. Add the diced tomatoes (with juices) and the water. 7. Add any more spices you like. Bring to a boil. 8. Add the barley, lower the heat a bit, partially cover, and let simmer for about 1 hour. Check occasionally and add water if necessary (i.e., if it sticks to the bottom of the pot.) 9. Drain and rinse the beans. Add them to the pot. Heat for about ten minutes. 10. Adjust spices according to your taste. 11. Serve and enjoy!

CHICKEN BARLEY CHILI

Steps:

• In a large saucepan, saute onion and green pepper in oil until tender. Add the water, tomato sauce, broth, tomatoes, barley, chili powder, cumin and garlic powder; bring to a boil. , Reduce heat; cover and simmer for 10 minutes. Add chicken. Cover and simmer for 5 minutes longer or until barley is tender.