Rachel Ray's Turkey Corn Chili

1 tablespoon (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

1 jalapeno pepper, seeded and chopped

1 bay leaf, fresh or dried

1 1/2 pounds light and dark meat cooked turkey meat, diced

1 1/2 to 2 tablespoons (a palm full) chili powder

1 1/2 to 2 tablespoons (a palm full) ground cumin

1 teaspoon to

2 teaspoons (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.