Mexican Chicken & Barley Chili
INGREDIENTS:
1 c Chopped onion 9 oz Frozen green beans or peas
2 Garlic cloves; minced 1 c Sliced carrots
1 tb Vegetable oil 1 c Sliced mushrooms
6 c Water 1/2 c Medium QUAKER Barley*
28 oz Canned tomatoes, chopped 1 ts Basil
-- undrained 1/2 ts Oregano
1 cn VAN CAMP's Kidney Beans,15oz 1/2 ts Salt (optional)
-- drained 1/4 ts Black pepper
1 c Chopped onion 9 oz Frozen green beans or peas
2 Garlic cloves; minced 1 c Sliced carrots
1 tb Vegetable oil 1 c Sliced mushrooms
6 c Water 1/2 c Medium QUAKER Barley*
28 oz Canned tomatoes, chopped 1 ts Basil
-- undrained 1/2 ts Oregano
1 cn VAN CAMP's Kidney Beans,15oz 1/2 ts Salt (optional)
-- drained 1/4 ts Black pepper
In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion is tender. Add remaining ingredients. Bring to a boil. Reduce heat to low; cover. Simmer 45 to 50 minutes or until barley is tender, stirring occasionally. Add additional water if soup becomes too thick upon standing.
Ten 1-cup servings
*NOTE: To use Quick QUAKER Barley, substitute 2/3 cup quick barley for medium barley and decrease water to 5 cups. Prepare recipe as directed above except simmer 15 to 20 minutes or until barley is tender, stirring occasionally.
Nutrition Information: 1 cup * Calories 120 * Protein 5g * Carbohydrate 22g * Fat 2g * Cholesterol 0mg * Dietary Fiber 5g * Sodium 300mg * Percent of Calories from Fat: 13%
Exchanges: Starch/Bread 1, Vegetable 1-1/2
Ten 1-cup servings
*NOTE: To use Quick QUAKER Barley, substitute 2/3 cup quick barley for medium barley and decrease water to 5 cups. Prepare recipe as directed above except simmer 15 to 20 minutes or until barley is tender, stirring occasionally.
Nutrition Information: 1 cup * Calories 120 * Protein 5g * Carbohydrate 22g * Fat 2g * Cholesterol 0mg * Dietary Fiber 5g * Sodium 300mg * Percent of Calories from Fat: 13%
Exchanges: Starch/Bread 1, Vegetable 1-1/2