This chili recipe is from Rachael Ray. When I found this recipe, I also noticed many comments about it being very soupy. I would recommend reducing the amount of stock or broth. You could even just cook the chili longer. I think that because this recipe calls for left-over turkey rather than ground turkey, it doesn't absorb as much of the broth quite as quickly as we might like it to. If you don't mind a wet chili, then follow the recipe. If you like your chili drier, then reduce the amount of stock by half. I used ground turkey which helped the problem of "wet" chili. Check out the comments on www.foodnetwork.com for this recipe and see what others had to say.
Turkey Corn Chili
by Rachael Ray
1 tablespoon 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, diced
1-1/2 to 2 tablespoons chili powder
1-1/2 to 2 tablespoons ground cumin
1 teaspoon to 2 teaspoons cayenne pepper sauce
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.
The Creative Cook