Barley Chili

This wasn't a home run for me this first time. It's healthy and decent in flavor, but it lacked some depth.

Things to change:
Next time I'm adding a pepper, yellow or orange, and dropping the amount of barley to 1/2 cup.

Barley Chili (adapted from Me's Kitchen Cafe)

• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (16-ounce) can tomato sauce
• 1 3/4 cups low-sodium chicken broth
• 1 cup medium barley (not quick cooking)
• 4 cups water
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon dried oregano
• dash cayenne pepper (optional)
• 1 lb lean meat, cut skinless chicken breasts or ground turkey (turkey is pictured)
• 1 (15-ounce) can black beans, rinsed and drained
• 1 1/2 cups frozen corn kernels

Brown meat in large soup pot.  When cooked add all ingredients but the beans and corn.  Bring to a boil, then drop the heat to low and cook until barley is ready (about 40 minutes). Stir occasionally to avoid sticking. Add corn and beans, cook till heated through.