Chili with Chicken and Barley

Makes 6 servings

Ingredients

■  1 tablespoon vegetable oil

■  1 cup chopped onion

■  2 cloves garlic, minced

■  2 cups chicken broth

■  ¾ cup quick-cooking barley

■  1 (14.5-ounce) can diced tomatoes with juice

■  1 (15-ounce) can tomato sauce

■  ½ to 1 (4-ounce) can chopped green chilies, drained

■  2 teaspoons chili powder

■  ½ teaspoon ground cumin

■  ½ teaspoon five-spice powder

■  ¼ teaspoon ground cayenne pepper

■  1 (11-ounce) can whole-kernel corn, drained

■  3 cups chopped, cooked chicken

Instructions

Heat the oil in the skillet over medium heat and sauté the onion and garlic for 5 minutes. Put the mixture in the slow cooker. Add the remaining ingredients, except the corn and cooked chicken. Stir in 2 cups water. Cover with the lid, and cook on low for 2 hours. Stir in the corn and the chicken. Replace the lid and cook 45 minutes more.

Cook’s Note:For convenience, buy a 

cooked chicken from the deli and shred 

the meat.

—from the kitchen of June Wallace