Buffalo Chicken & Barley Chili

I’ve mentioned before that my husband loves Rachael Ray’s Buffalo Chicken Chili recipe. I really like it too, but I wanted to see if I could make it a little more budget friendly. Her recipe calls for 2 pounds of ground chicken breast. That can cost up to ten dollars just for the meat in this one meal. In my recipe, I use just 1 pound of ground chicken breast, and add some fiber with quick- cooking barley. This quick, healthy chili is especially good on those cold winter nights.

Here is what you will need. 1 pound of ground chicken breast, 1/2 cup of quick cooking barley, 2 cups of chicken stock, 1/3 cup Frank’s Red Hot Sauce, 1 tbsp. smoked paprika, 3 celery stalks, 2 carrots, 1 medium red onion, 4 cloves of garlic, and olive oil.

Oops, almost forgot. You will also need a 14.5 oz. can of petite diced tomatoes (crushed tomatoes would be fine too), one 15oz. can of tomato sauce (or two 8oz. cans).

Finely chop the two carrots and 3 celery stalks.

Chop 1 medium onion and finely mince the 4 cloves of garlic.

Heat a large pot over medium high heat. Add 1 tablespoon of olive oil.

Next, add the ground chicken.

Brown the chicken, while breaking  it up into smaller pieces with a spoon or spatula. This should take about 5 or 6 minutes.

Add 1 tablespoon of smoked paprika (McCormick has one in their Gourmet Collection). Also, add in a dash of salt.

Stir to coat all of the chicken.

Add the carrots, celery, onion, and garlic. Stirring frequently, cook this for about 5 minutes.

Pour in 2 cups of chicken stock.

Add 1/3 cup of Frank’s Red Hot Sauce to the pot.

Pour in the tomatoes and tomato sauce.

Bring to a bubble and add the barley.

Let simmer for 15 -20 minutes, or until veggies are tender.

Serve with cornbread or tortilla chips. A little blue cheese stirred into the chili is also quite tasty.


Yields 4

Buffalo Chicken & Barley Chili

10 mins Prep Time

30 mins Cook Time

Save Recipe


  • 1 tbsp. olive oil
  • 1 lb. ground chicken breast
  • 1 medium red onion, finely chopped
  • 3 celery stalks, finely chopped
  • 2 medium carrots, finely chopped
  • 4 cloves of garlic, minced
  • 1 tbsp. smoked paprika
  • dash of salt
  • 2 cups chicken stock
  • 1/3 cup Franks Original Hot Sauce
  • 1 (14.5 oz) can petite cut diced tomatoes
  • 1 (15 oz.) can of tomato sauce or 2 (8oz.) cans
  • 1/2 cup quick cooking barley


  1. Heat one tablespoon of olive oil over medium high heat. Add the ground chicken and begin breaking it up with a spoon or spatula as it browns, about 5-6 minutes. Add one tablespoon of smoked paprika and a dash of salt. Toss to coat the chicken.
  2. Add in the celery, carrots, red onions, and garlic. Cook, stirring frequently, for about 5 more minutes.
  3. Pour in the chicken stock, Franks hot sauce, tomatoes, tomato sauce and bring to a bubble. Stir in the barley. Simmer for 15-20 minutes to allow the flavors a chance to combine.
  4. Serve with cornbread or tortilla chips.


A little crumbled blue cheese makes a great addition to this!


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Tempie is a stay-at-home wife with a passion for running. She writes about all aspects of healthy living from fitness to nutritious recipes. Subscribe to the feed for updates and follow Tempie on Twitter and Facebook.

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