Food Network: Turkey Corn Chili

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Turkey Corn Chili
Recipe courtesy Rachael Ray

Ingredients
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

Directions
Heat a deep pot over medium high heat. Work close to
the stove for your chopping. Add oil to your pot, 1 turn of the pan, and add
vegetables as you chop them.
Add bay leaf and cook vegetables 5 minutes, stirring frequently, reducing heat if
veggies start to stick. Stir in diced turkey meat and season with chili powder,
cumin, and cayenne sauce. Season with a little salt, to taste. Add corn, tomatoes,
and broth. Combine your chili well, adjust seasonings, reduce heat to medium low,

and simmer for 7 to 10 minutes. Garnish chili with chopped scallions.