Turkey Corn Chili
This spicy southwestern-style chili is a great way to use up leftover turkey! For a complete meal, serve with A Salad with Crunch and Substance: Bean and Vegetable Tostadas – save room for Spanish Coffee and Fudge Sundaes for dessert.
- 1 tablespoon extra virgin olive oil (EVOO)
- 1 medium onion, chopped
- 1 large bell pepper, red or green, chopped (you can use up leftover pepper strips from crudité tray if you have them)
- 1 jalapeño pepper, seeded and chopped
- 1 bay leaf, fresh or dried
- 1 1/2 pounds cooked turkey meat, light and dark meat, diced
- 1 1/2-2 tablespoons chili powder (a palmful)
- 1 1/2-2 tablespoons ground cumin (a palmful)
- 1-2 teaspoons cayenne pepper sauce (several drops)
- Coarse salt
- 2 cups frozen corn kernels or leftover prepared corn
- 1 can chunky-style crushed tomatoes (32 ounces)
- 2 cups prepared chicken stock or broth
- 2 scallions, white and greens, chopped
Heat a deep pot over medium-high heat. Work close to the stove for your chopping. Add EVOO to your pot, about one turn of the pan in a steady stream, then add vegetables as you chop them. Add bay leaf and cook vegetables for five minutes, stirring frequently; reduce the 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 well and adjust seasonings. Reduce heat to medium-low and simmer for 7-10 minutes. Garnish chili with chopped scallions.