Heat the oil in a Dutch oven over medium-high heat.
Add onion and bell pepper; saut 3 minutes.
Add chili powder and next 4 ingredients (chili powder through green chiles); cook 1 minute.Stir in barley and next 4 ingredients (barley through broth); bring to a boil.Cover, reduce heat, and simmer for 20 minutes or until barley is tender.Stir in cilantro.
Combine the last seven ingredients; toss mixture gently.
Serve salsa immediately.Note: Store chili in an airtight container in the refrigerator for up to 2 days.