3 med. onions
2 tbsp. oil
2 1/2 to 3 lb. chicken, cut up
1 (8 oz.) can tomato sauce
1 c. water
2 carrots
2 tsp. salt
1/2 tsp. chili powder
1/3 c. instant barley
3 med. sweet potatoes, cut in 1/2 inch slices
1 (16 oz.) can garbanzo or kidney beans
1/2 c. pepperoni, cut in 1/2 inch slices or 1/2 lb. ham

Cook and stir onions in Dutch oven until tender; remove. Brown chicken until done adding more oil if needed; drain. Return onion to Dutch oven, stir in tomato sauce, water, carrots, salt, and chili powder. Heat to boiling, reduce heat, cover and simmer for 30 minutes. Stir barely into mixture, lifting chicken if necessary. Add sweet potatoes and beans with liquid; heat to boiling. Cover and cook until sweet potatoes are done. Add pepperoni, heat until hot. Serve.