Turkey Corn ChiliSubmitted by: ALICIABH
IntroductionAs seen on Rachel Ray's 30 Minute Meals - After Thanksgiving use for turkey...very tastey! As seen on Rachel Ray's 30 Minute Meals - After Thanksgiving use for turkey...very tastey!
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
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
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.
Number of Servings: 4
Recipe submitted by SparkPeople user ALICIABH.