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1
In a large dutch oven heat olive oil over medium high heat. Add onions, celery, garlic and salt. Stir and cook for 3-4 minutes until vegetables are softened and fragrant. Stir in cumin, adobo, chili powder and cook for an additional minute.
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2
Add ground turkey, breaking up lumps with the back of a wooden spoon. Brown the turkey while incorporating it into the vegetables. Add oregano and bay leaves, continue to simmer for 5 minutes.
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3
While turkey is simmering, place tomatillos, chipotle pepper (and a teaspoon of sauce from the canned peppers if desired) into the bowl of a blender or food processor. Add chicken broth and blend to the consistency of a salsa.
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4
Pour tomatillo mixture into the turkey and stir. Add bell pepper, poblano, jalapeno and can of green chilies and stir. Bring mixture to a boil. Place lid on the pot so that it's mostly covered but steam can still escape. Reduce heat to a simmer and cook for one hour, stirring occasionally.
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5
Stir in beans and cornmeal. Simmer 5 minutes. Stir in cilantro. Check for seasoning, adding salt, pepper or more spice if desired.
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6
Ladle chili into bowls and serve with optional accompaniments.
