Rachael Ray's Turkey Corn Chili

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• 1 large bell pepper, chopped (red or green)
• 1 jalapeno pepper, seeded and chopped
• 1 bay leaf (fresh or dried)
• 1 1/2 lbs turkey meat (light and dark, diced)
• 1 1/2-2 tablespoons chili powder
• 1 1/2-2 tablespoons ground cumin
• 1 -2 teaspoon cayenne pepper
• coarse salt
• 2 cups frozen corn kernels (or leftover prepared corn)
• 32 ounces crushed tomatoes (chunky style)
• 2 cups chicken stock (or chicken broth, paper contained or canned)
• 2 scallions, chopped ( and greens)

Recipe

• 1 heat a deep pot over medium high heat.
• 2 work close to the stove for your chopping.
• 3 add oil to the pot, 1 turn of the pan, and add vegetables as you chop them.
• 4 add bay leaf and cook vegetables 5 minutes, stirring frequently, reducing heat if veggies start to stick.
• 5 stir in diced turkey meat and season with chili powder, cumin, and cayenne sauce.
• 6 season with a little salt, to taste.
• 7 add corn, tomatoes, and broth.
• 8 combine your chili well, adjust seasonings, reduce heat to medium low, and simmer 7 to 10 minutes.
• 9 garnish chili with chopped scallions.