•  1 tablespoon extra-virgin olive oil

• 1 medium onion, chopped

• 1 large bell pepper, red or green, chopped

• 1 bay leaf, fresh or dried (optional, make sure its removed before serving!)

• 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

• 2 cups frozen corn kernels 

• 1 (32-ounce) can chunky style crushed tomatoes

• 2 cups chicken stock or broth

Heat a deep pot over medium high heat. Work close to the stove for your chopping. Add oil to your pot,  and add onion and peppers 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. . 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 cheese, crushed tortilla chips and sour cream.

We love this recipe and it is very versatile, fast and pretty!. I just throw stuff in the pot, no measuring!  We often add garlic and diced celery as well as using chicken instead of turkey.  If you dont like spicy foods start with half the spices and seaon to taste!.  This is great the day after thanksgiving to use up the crudite and leftover turkey!