Chicken and Barley Chili

I found this recipe on the back of a box of barley and thought it was a winner. I've tweaked it a bit, naturally, and expect you to do the same. (Recipes are like the pirate code, right? "Mostly guidelines")

• Ready In: 1 hr 15 mins
• Serves: 9

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 1/2ounce) 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.