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

Instructions

1. Watch how to make this recipe.
2. 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.
3. 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.