Serve with: reduced-fat cheddar, scallions, cilantro, sliced jalapeño, tortilla chips.
Heat a 5 1/2- to 6-quart pot over medium high. Add turkey and pepper; cook until brown. Transfer to a bowl.
Heat oil in pot over medium. Add onion and garlic; cook until soft (10 minutes). Stir in chilies, cumin, and oregano; cook 1 minute. Add turkey, beans, and broth; cook, covered (1 hour).
Whisk cornmeal into milk. Add to chili. Serve.