Rachel Ray's Turkey Corn Chili Recipe
CATEGORIES
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
  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.
  2. 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.