Turkey Corn Chili

By á-170456

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium onion chopped
• 1 large bell pepper, red or green chopped
• 1 jalapeño pepper seeded, chopped
• 1 fresh or dried bay leaf
• 1 1/2 pounds cooked light and dark turkey meat diced
• 1 1/2 tablespoons chili powder - (to 2)
• 1 1/2 tablespoons ground cumin - (to 2)
• 1 teaspoon cayenne pepper sauce - (to 2)
• Coarse salt to taste
• 2 cups frozen corn kernels (or leftover prepared corn)
• 1 can chunky style crushed tomatoes - (32 oz)
• 2 cups prepared chicken stock or broth (paper container or canned)
• 2 scallions, white and greens chopped

Details

Servings 4

Preparation

Step 1

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.