Turkey corn chilli

Turkey corn chilli
  • 1 tbsp (1 turn around the pan in a slow stream) extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 large pepper, red or green, chopped (use up leftover pepper strips from crudite tray if you have them)
  • 1 jalapeno pepper, seeded, chopped
  • 1 bay leaf, fresh or dried
  • 700g light and dark cooked turkey meat, diced
  • 1 1/2 to 2 tbsps (a palmful) chilli powder
  • 1 1/2 to 2 tbsps (a palmful) ground cumin
  • 1 to 2 tsps (several drops) cayenne pepper sauce
  • Coarse salt
  • 400g frozen corn kernels or leftover prepared corn
  • 1 (900g) tin chunky-style crushed tomatoes
  • 475ml prepared chicken stock
  • 2 spring onions, whites and greens, chopped
1) Heat a deep pot over medium-high heat. Work close to the stove for your chopping. Add oil to your pot, one turn of the pan, and add vegetables as you chop them.

2) Add bay leaf and cook vegetables for 5 minutes, stirring frequently, reducing the heat if the veggies start to stick. Stir in diced turkey and season with chilli powder, cumin and cayenne sauce. Season with a little salt, to taste. Add corn, tomatoes and stock. Mix your chilli well, adjust seasonings, reduce heat to medium low and simmer for 7 to 10 minutes.

Garnish chilli with chopped spring onions.

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