Rachael Ray's Turkey Corn Chili

I love this because it's fast and simple to make and tasty. Recipe courtesy of Rachael Ray.

• Ready In: 25 mins
• Serves: 4

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)

Directions

1. Heat a deep pot over medium high heat.
2. Work close to the stove for your chopping.
3. Add oil to the pot, 1 turn of the pan, and add vegetables as you chop them.
4. Add bay leaf and cook vegetables 5 minutes, stirring frequently, reducing heat if veggies start to stick.
5. Stir in diced turkey meat and season with chili powder, cumin, and cayenne sauce.
6. Season with a little salt, to taste.
7. Add corn, tomatoes, and broth.
8. Combine your chili well, adjust seasonings, reduce heat to medium low, and simmer 7 to 10 minutes.
9. Garnish chili with chopped scallions.