Turkey Corn Chili (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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.
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