Dinner

Rachael Ray's Turkey Corn Chili (revised) is for Dinner.

Rachael Ray's Turkey Corn Chili (revised) takes several minutes to prepare.

Rachael Ray's Turkey Corn Chili (revised) takes several minutes to cook.

Rachael Ray's Turkey Corn Chili (revised) makes 7 servings.

The ingredients for Rachael Ray's Turkey Corn Chili (revised) are:

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 (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 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

Here is how you make Rachael Ray's Turkey Corn Chili (revised):

I put it in 7 plastic conainters right away, so 7 servings is my guess!Number of Servings: 7Recipe submitted by SparkPeople user JESSILAH1.

The nutritional information for Rachael Ray's Turkey Corn Chili (revised) is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 188.1

• Total Fat: 3.7 g
• Cholesterol: 27.1 mg
• Sodium: 494.2 mg
• Total Carbs: 23.6 g
• Dietary Fiber: 4.4 g
• Protein: 19.2 g