Heat oil in heavy medium saucepan over high heat. Add turkey; sauté until just golden, about 2 minutes. Reduce heat to medium. Sprinkle cornmeal and cumin over turkey and stir 1 minute. Add green onions and stir just until fragrant, about 30 seconds. Add 1 cup broth and chilis and simmer until chili thickens, about 5 minutes. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat, thinning with additional broth, if desired.) Mix in cilantro. Serve chili over rice.

Serve this lively chili with warm tortillas and a colorful plate of sliced avocado, tomato and red onion drizzled with lemon juice.

2 Servings; Can Be Doubled

Bon Appétit March 1995

http://food4.epicurious.com/db/recipes/recipesH/2/492.html

From: Bon Appétit Magazine
Posted By: Epicurious.com
Post Date: March 1995