The Recipes of Fall: Chicken Barley Chili

As the weather gets cooler, it’s the perfect time to serve up hot, comforting meals. Chili is one of our top choices! Today we’re sharing with you a delicious take on chili right from our newest cookbook. So, get the bowls and crackers ready!

Chicken Barley Chili
By Shelley Salsburey (from Lehman’s Sapphire Cookbook Collection)


  • 14 1/2 oz. can diced tomatoes, undrained
  • 16 oz. can tomato sauce
  • 14 1/2 oz. can chicken broth
  • 1 C. barley
  • 4 C. water
  • 1 tsp. chili powder (or more to taste)
  • 1 tsp. cumin
  • 15 oz. can black beans, drained and rinsed
  • 15 1/4 oz. can corn, undrained
  • 3 C. chicken breast, cooked, cut into bite-sized pieces

In a 6-quart saucepan, combine the first 7 ingredients. Bring to a boil and reduce heat to low. Simmer for 40 minutes, stirring occasionally. Add beans, corn and chicken; bring to boil. Cover and simmer for 5 minutes. If it is too thick, more chicken broth or water may be added. Can be topped with shredded Cheddar cheese and/or sour cream.

Hungry for more? Click here to find Lehman’s Sapphire Cookbook Collection – over 650 recipes to discover!

Note: This recipe was first posted in September 2020.

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Barbara Brundige
Barbara Brundige
1 month ago

Yum! Looks great

Diane Cocke
Diane Cocke
1 month ago


1 month ago

Your Chicken Barley Chili is very tasty.
Thank you.

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