THREE BEAN BARLEY CHILI

4 c. water
2 c. salsa (whatever spiciness level you like)
1-14 oz. can diced tomatoes, undrained
1 3/4 c. vegetable broth
1 c. pearl barley
2 tbsp. extra virgin olive oil
1 1/2 tbsp. chili powder
1/2 tbsp. ground cumin
1/2 tsp. salt and pepper, or to taste
cayenne pepper, to taste (optional)
1-19 oz. can kidney beans, rinsed and drained
1-15 oz. can black beans, rinsed and drained
1-15 oz. can white beans, rinsed and drained
1 c. frozen corn, partially thawed
chopped onion, optional (for topping the chili)

In a stockpot, combine the water, salsa, tomatoes and their liquids, broth, barley, oil, chili powder, cumin, salt, pepper, and cayenne; bring to a boil over high heat, stirring occasionally. reduce the heat to between low and med-low, cover, and simmer until the barley is just tender, stirring occasionally, about 40 minutes. add the beans and corn and return to a boil over high heat. reduce the heat to between low and med-low and simmer, uncovered, until barley is tender and mixture is slightly thickened, stirring occasionally, about 5 minutes.