Turkey Corn Chili

Ingredients

• 2 cups broth canned prepared
• 32 ounce canned tomatoes chunky style crushed canned
• 1.5 tablespoons chili powder (a palm full)
• 4 servings coarse salt 
• 2 cups corn kernels frozen leftover prepared
• 1  bay leaf fresh
• 1.5 tablespoons ground cumin (a palm full)
• 1  jalapeno seeded chopped
• 1 tablespoon olive oil extra-virgin (1 turn around the pan in a slow stream)
• 1 medium onion chopped
• 1 teaspoon cayenne pepper sauce (several drops)
• 1 large bell pepper green red leftover chopped (use up pepper strips from crudite tray if you have them)
• 2  scallions white chopped
• 1.5 pounds meat turkey meat dark light diced cooked

Equipment

• frying pan
• pot
• stove

Directions

1. Watch how to make this recipe.
2. Heat a deep pot over medium high heat. Work close to the stove for your chopping.
3. Add oil to your 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. Stir in diced turkey meat and season with chili powder, cumin, and cayenne sauce. Season with a little salt, to taste.
5. Add corn, tomatoes, and broth.
6. Combine your chili well, adjust seasonings, reduce heat to medium low, and simmer for 7 to 10 minutes.
7. Garnish chili with chopped scallions.