1In 5-quart Dutch oven, heat oil over medium-high heat. Cook onion and garlic in oil 5 minutes, stirring frequently, until tender. Stir in barley, tomatoes, water, chili powder, cumin, salt and pepper. Reduce heat. Cover; simmer 30 minutes.
2Stir in beans and salsa. Cook about 30 minutes longer or until barley is tender.
3In small bowl, mix sour cream and cilantro until blended. Serve chili topped with cilantro sour cream.