So I know it might appear as though I am posting this chili recipe because the Superbowl is upon us. But lets be honest, if I actually wanted you to make this chili for the big game day, I probably should have posted this days ago so that you could get prepared, buy the necessary ingredients, and plan ahead how much time you would need for prep and cooking. Right?
Wrong. Because this chili requires virtually no prep time, most of the ingredients are canned (gasp! Yes, I said canned!), and the whole thing is done in 45 minutes total, you could decide to make this chili on a whim any day... including Superbowl Sunday.
Growing up, I remember my mom used to make a traditional chili several weekends a month during football season; when I say traditional chili, I mean the hearty, meaty, deep-red stuff that is best enjoyed alongside a cold beer, a bowl of chips, and a healthy serving of masculinity. It was the stuff that real men enjoy, and my dad loved it. That chili had beef, lots of it, and sometimes beans (although chili purists think beans are the devil) and it was always spicy and rich. However, about 5 years ago my mom started making this Chicken Barley Chili recipe, and she has never looked back. This chili is a little bit different...ok, it is a lot different.
For starters, this chili is healthy. It has chicken instead of beef, which automatically reduces the artery-clogging properties of traditional chili. It has several forms of protein: chicken, black beans, and barley; the barley is also a whole grain and a good source of fiber. Add in the antioxidants from the tomatoes and a vegetable source from the corn, and you have a shockingly healthy meal.
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