Rachael Ray'S Turkey Corn Chili - cooking recipe

Ingredients

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 large bell pepper, chopped (red or green)
1 jalapeno pepper, seeded and chopped
1 bay leaf (fresh or dried)
1 1/2 lbs turkey meat (light and dark, diced)
1 1/2 - 2 tablespoons chili powder
1 1/2 - 2 tablespoons ground cumin
1 -2 teaspoon cayenne pepper
coarse salt
2 cups frozen corn kernels (or leftover prepared corn)
32 ounces crushed tomatoes (chunky style)
2 cups chicken stock (or chicken broth, paper contained or canned)
2 scallions, chopped (white and greens)

Preparation

Heat a deep pot over medium high heat.
Work close to the stove for your chopping.
Add oil to the pot, 1 turn of the pan, and add vegetables as you chop them.
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 7 to 10 minutes.
Garnish chili with chopped scallions.