Rachael Ray'S Turkey Corn Chili

• 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 (white and greens)

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.

extra virgin olive oil, onion, bell pepper, pepper, bay leaf, turkey meat, chili powder, ground cumin, cayenne pepper, salt, corn, tomatoes, chicken stock, scallions

Taken from www.food.com/recipe/rachael-rays-turkey-corn-chili-509035 (may not work)