Turkey Corn Chili

Recipe Ingredients

1 tablespoon	15ml	Extra-virgin olive oil
1 tablespoon	15ml	Onion - chopped (medium)
1 tablespoon	15ml	Bell pepper, red or green - chopped (large)
1		Jalapeño pepper - seeded, chopped
1		Fresh or dried bay leaf
1 1/2 lbs	681g / 24oz	Cooked light and dark turkey meat - diced
1 1/2 tablespoons	22ml	Chili powder - (to 2)
1 1/2 tablespoons	22ml	Ground cumin - (to 2)
1 teaspoon	5ml	Cayenne pepper sauce - (to 2)
		Coarse salt - to taste
2 cups	125g / 4.4oz	Frozen corn kernels
		= (or leftover prepared corn)
1		Chunky style crushed tomatoes - (32 oz)
2 cups	474ml	Prepared chicken stock or broth
		= (paper container or canned)
2		Scallions, white and greens - chopped

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B39) - from the TV FOOD NETWORK

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