1 cup onion, chopped fine
1 clove garlic, minced
1 tablespoon olive oil
3 cups water
1/2 cup pearl barley
1 (16 ounce) can tomatoes, undrained chopped
1(16-ounce) can tomato sauce
1 (14-1/2 ounce) can reduced-sodium chicken or vegetable broth
12 ounces frozen corn or 1 1/2 cups fresh
1 (4-ounce) can chopped green chilies, drained
1 tablespoon chili powder
1 teaspoon ground cumin
1 (16 ounce) can kidney beans, drained and rinsed
Low or non-fat sour cream (optional)

1. In a large saucepan, saute onion and garlic in oil until onion is tender.   Add remaining ingredients.  Bring to a boil, reduce heat to low and cover.  Simmer 50-60 minutes, stirring occasionally.

2. Add additional water if chili becomes too thick upon standing.

3.  Before serving, top with a spoon full of sour cream, if desired.

Nine 1 cup servings.

Adapted from the recipe on the Quaker Oats Medium Barley Box

Note: I substituted the kidney beans for the shredded chicken on the box.  You can add both; adding in the cooked shredded chicken at the end.  Our son likes to add shredded cheddar cheese and crumbled up tortilla chips.