Southwestern Barley and Chicken Chili

I can thank my friend Jenna and her cute collection of recipes for introducing me to barley. She posted a similar version of this a few weeks ago and it sounded so healthy and delicious I couldn't wait to try it! Barley is a nutty cereal grain that is super rich in fiber. When cooked, it puffs up into soft chewy beads that soak up all the flavors of this dish. This chili can be prepared vegetarian (substitute vegetable broth) or you can add cooked shredded chicken for extra protein. The avocado salsa is awesome, but gets somewhat overshadowed by everything else going on in the dish. We found ourselves eating on the side with tortilla chips.

INGREDIENTS
1 Tbsp. extra virgin olive oil
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, diced
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. Mexican oregano
dash of coriander
1 4.5-oz. can chopped green chiles
2/3 cup pearl barley
2 cups low-sodium chicken broth
1 15-oz. can black beans, drained and rinsed
1 14.5-oz. can crushed tomatoes 
2 boneless skinless chicken breasts, cooked and shredded (optional)
1 cup frozen corn (optional)
handful of fresh cilantro, chopped
squeeze of fresh lime juice

sour cream, for serving
Cheddar, grated for serving
tortilla chips, for serving
green onions, thinly sliced for serving
avocado, sliced for serving OR Avocado Salsa (recipe below)

Avocado Salsa:
1 avocado. peeled, cored, and diced
1/4 cup red or white onion, diced
1-2 Tbsp. jalapeno, minced
2 Tbsp. fresh cilantro, chopped
2 Tbsp. freshly squeezed lime juice
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and bell pepper and saute until tender. Add the garlic and cook for another minute. Stir in the chili powder, cumin, oregano, coriander, and green chiles and cook for another minute. Stir in barley, chicken broth, black beans, and tomatoes and bring to a boil. Cover, reduce heat, and simmer for 35-45 minutes or until barley is tender. Stir in the shredded chicken and corn to heat through. Garnish with a handful of fresh cilantro and a squeeze of lime. Serve with sour cream, Cheddar, tortilla chips, green onions, and Avocado Salsa.

2. To make the avocado salsa, toss to combine the avocado, onion, jalapeno, cilantro, and lime juice in a medium bowl. Season to taste with salt and pepper.

Serves 4.

(Adapted from Cooking Light and Lahatchita Eats)