- 1 tbsp (15 mL) cumin seeds
- 1 tbsp (15 mL) olive oil
- 2 onions, finely chopped
- 6 stalks celery, diced
- 4 cloves garlic, minced
- 2 tsp (10 mL) dried oregano leaves, crumbled
- ½ tsp (2 mL) cracked black peppercorns
- 8 cups (2 L) homemade Chicken Stock or prepared chicken or turkey stock
- ¾ cup (175 mL) whole (hulled) or pot barley, rinsed (see Mindful Morsels in Notes)
- 2 lbs (1 kg) skinless boneless turkey, cut into ½-inch (1 cm) cubes (about 3 cups/750 mL)
- 2 cups (500 mL) frozen corn kernels
- 1 tsp (5 mL) ancho or New Mexico chili powder, dissolved in 2 tbsp (25 mL) freshly squeezed lemon juice
- 1 green bell pepper, seeded and diced
- 1 jalapeño pepper or chipotle pepper in adobo sauce, diced, optional
- Finely chopped cilantro, optional
- In a dry skillet over medium heat, toast cumin seeds, stirring, until fragrant and they just begin to brown, about 3 minutes. Immediately transfer to a mortar or a spice grinder and grind. Set aside.
- In the same skillet, heat oil over medium heat for 30 seconds. Add onions and celery and cook, stirring, until celery is softened, about 5 minutes. Add garlic, oregano, peppercorns and reserved cumin and cook, stirring, for 1 minute. Transfer to slow cooker stoneware. Add chicken stock and stir well.
- Add barley, turkey and corn. Cover and cook on Low for 8 hours or on High for 4 hours, until turkey and barley are tender. Stir in chili powder solution. Add green pepper and jalapeño pepper, if using, and stir well. Cover and cook on High for 20 minutes, until pepper is tender. To serve, ladle into bowls and garnish with cilantro, if using.