Turkey Corn Chili

1 Tbsp. (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 cooked turkey meat, diced
1 1/2 to 2 Tbsp. (a palm full) chili powder
1 1/2 to 2 Tbsp. (a palm full) ground cumin
1 to 2 tsp. (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

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.
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.

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