tomatillo turkey chili

for the chili:

• 2 tablespoons olive oil
  
• 1 large onion, diced
  
• 2 stalks celery, diced
  
• 3 cloves garlic, minced
  
• 1/2 teaspoon salt
  
• 2 tablespoons ground cumin
  
• 1 teaspoon ground adobo seasoning
  
• 1 teaspoon ancho chili powder
  
• 2 pounds ground turkey
  
• 2 bay leaves
  
• 2 teaspoons dried oregano
  
• 1 pound tomatillos
  
• 1 chipotle pepper in adobo sauce
  
• 1 1/2 cups low-sodium chicken broth
  
• 1/2 green bell pepper, seeded and diced
  
• 1 poblano pepper, seeded and diced
  
• 1 jalapeño pepper, seeded and diced
  
• 1 4 ounce can green chilis
  
• 1 15 ounce can great northern beans, rinsed and drained
  
• 1 cup chopped cilantro + more for garnish
  
• 1 tablespoon cornmeal
  
• salt and pepper to taste
  

Optional toppings:

• monterey jack or cheddar cheese, shredded
  
• diced avocado
  
• sour cream
  
• thinly sliced green onions
  
• tortilla chips or fritos
  
• hot sauce
  
• sliced jalapeños
  

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.
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.
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.
4. Pour tomatillo mixture into the turkey and stir. Add bell pepper, poblano, jalapeño 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.
5. Stir in beans and cornmeal. Simmer 5 minutes. Stir in cilantro. Check for seasoning, adding salt, pepper or more spice if desired.
6. Ladle chili into bowls and serve with optional accompaniments.