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Recipe courtesy of Rachael Ray

Show: 30 Minute Meals

Episodes: Thanksgiving and Thanksgiving

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Turkey Corn Chili (04:54)

Total:: 25 min
Prep:: 10 min
Cook:: 15 min

Yield:: 4 servings

Level:: Easy

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

Watch how to make this recipe.

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.

My Private Notes

Name: Turkey Corn Chili
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
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

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Turkey Corn Chili

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My Private Notes

Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas 00:45

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How to Make Basil Pesto 03:48

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