The Recipes of Fall: Chicken Barley Chili

Chicken ChiliAs 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!