Chicken and Barley Chili

1 cup chopped onion
1 garlic clove, minced
1 tablespoon vegetable oil
3 cups water
1/2 cup barley
1 (28 ounce) can crushed tomatoes
2 cups chicken stock
1 1/2 cups frozen corn kernels
1 (14 1/2 ounce) can black beans, undrained
1 (4 ounce) can chopped green chilies (or fresh if you've got them)
1-2 tablespoon chili powder
1-2 teaspoon cumin
1/2-1 teaspoon oregano
3 cups chopped cooked chicken
salt (add to taste) (optional)

Directions
1. In a 4-qt saucepan or Dutch oven, cook onion and garlic in oil till onion is tender.
2. Add remaining ingredients except chicken.
3. Bring to a boil. Reduce heat to low.
4. Cover and simmer 40 minutes, stirring occasionally. Add more water or stock if it seems too thick.
5. Add cooked chicken; continue simmering 5-10 minutes till chicken is heated through and barley is tender.
6. Taste to adjust seasonings - I'm sure I add more chili powder and cumin than this calls for, maybe a touch of oregano.
7. Salt is up to you - always easier to add it at the end than start with too much.


Number of Servings: 9

Recipe submitted by SparkPeople user BERTHADBLUES.