Rainbow Veggie Turkey Chili

1 tsp olive oil
1.25 lb ground turkey
1 yellow onion, chopped
4 cloves garlic, finely chopped
1 jalapeno pepper, finely chopped
1 habanero pepper, finely chopped
1 red fresno pepper, finely chopped
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1 28 oz can crushed tomatoes in puree
1 14.5 oz can diced tomatoes in juice, no salt added
1 6 oz can tomato paste
1 15 oz can black beans, drained
1 15 oz can chili hot beans, in chili sauce
1 15 oz can sweet corn, drained
2 zucchini, coarsely chopped
1 carrot, coarsely chopped
1 tbsp chili powder
1 tbsp cayenne pepper
1 tsp oregano
1 tsp black pepper
1 bay leaf

Adjust spices to taste, I estimated the amounts I added.
Remove bay leaf when done simmering.
Picture shows chili simmering on the stove in the pot I cooked it in - that is the true amount this recipe makes! Be sure to use a large enough pot.

Put olive oil, ground turkey, onion, and garlic in large pot (I used a dutch oven) and stir over med-high heat until turkey is browned.
Add all remaining ingredients, stir well.
Simmer over low heat, stirring over 10-15 minutes, for as long as possible; minimum an hour, 3 hours is better.

Serving Size: makes 12-ish servings. A LARGE pot.

Number of Servings: 12

Recipe submitted by SparkPeople user MJROBB.