Chicken And Barley Chili - cooking recipe

Ingredients

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)

Preparation

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