Description
A delicious shredded chicken chili with an italian twist.
Ingredients
Scale
- 2 lbs. chicken breast
- 1 cup uncooked barley
- 1 cup water
- 1 can black beans (drained)
- 1 can kidney beans (drained)
- 1 can white beans (drained)
- 1 lb. tomatoes (diced)
- 24 oz. tomato sauce
- 2 1/2 cups vegetable broth
- 1 yellow onion (diced)
- 6 cloves garlic (minced)
- 2 green peppers (diced)
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 tablespoon oregano
- 1 tablespoon coriander
- 1 tablespoon rosemary
- 1 tablespoon basil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne
Instructions
- Bring barley to a boil with 2 cups of water. Once boiling, reduce to a simmer for 15 minutes. Set aside.
- While barley is cooking, boil the chicken. In a large pot, add the chicken and fill to 2/3 the way full with water. Boil for 10 minutes then reduce heat to a simmer for 10 more minutes.
- Remove the chicken and shred on a cutting board using 2 forks.
- In a large pot, saute the onions and garlic with the olive oil for 5-7 minutes.
- Add all ingredients to the pot and bring to a boil. Once boiling, reduce heat to a simmer for 20-25 minutes. Enjoy!
- Prep Time: 30 mins
- Cook Time: 25 mins
Nutrition
- Serving Size: 8
- Calories: 369
- Sugar: 7g
- Sodium: 699mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 41g
- Cholesterol: 96mg