Turkey Corn Chili

• 1 tablespoon (1 turn around the pan in a slow stream) extra-virgin olive oil
• 1 medium onion, chopped
• 1 large bell pepper, red or green, chopped (use up leftover pepper strips from crudite tray if you have them)
• 1 jalapeno pepper, seeded and chopped
• 1 bay leaf, fresh or dried
• 1 1/2 pounds light and dark meat cooked turkey meat, diced
• 1 1/2 to 2 tablespoons (a palm full) chili powder
• 1 1/2 to 2 tablespoons (a palm full) ground cumin
• 1 teaspoon to 2 teaspoons (several drops) cayenne pepper sauce
• Coarse salt
• 2 cups frozen corn kernels or leftover prepared corn
• 1 (32-ounce) can chunky style crushed tomatoes
• 2 cups prepared chicken stock or broth, paper container or canned
• 2 scallions, white and greens, chopped

1. Heat a deep pot over medium high heat.
2. Work close to the stove for your chopping.
3. Add oil to your 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 for 7 to 10 minutes.
9. Garnish chili with chopped scallions.

extravirgin olive oil, onion, bell pepper, pepper, bay leaf, turkey meat, chili powder, ground cumin, cayenne pepper sauce, salt, corn, chunky style crushed, chicken, scallions

Taken from www.foodnetwork.com/recipes/rachael-ray/turkey-corn-chili-recipe.html (may not work)