Heat the oil in a large skillet over medium heat. Add the onions and celery, and cook, stirring, until the celery is softened, about five minutes. Add the garlic, and cook, stirring, for 1 minute.
Add the cumin, oregano, black pepper and lime zest, and cook, stirring, for 1 minute. Add cornmeal and toss to coat.
Add the broth, and cook, stirring, until the mixture boils, about 1 minute. Add tomatoes with their juices and return to a boil.
After the mixture boils, transfer to the slow cooker stoneware. Stir in turkey, pinto beans and green beans. Cover, and cook on Low for 6 hours or on High for 3 hours, until the turkey is tender, and the mixture is bubbly.
Add the chili powder mixture, green and red bell peppers, mild green chiles, and jalapeño pepper, if using. Cover, and cook on High for 30 minutes, until the bell peppers are tender.
If you are halving this recipe, be sure to use a small (2 to 3-1⁄2 quart) slow cooker.
Toasting the cumin seeds intensifies their flavor. To toast,stir the seeds in a dry skillet over medium heat until fragrant, about 3 minutes. Transfer to a mortar or spice grinder and grind.
You’ll need about 3 cups cubed turkey breast to make this chili. You can also use leftover turkey. Use 3 cups shredded cooked turkey. Do not add it when you'd add the raw turkey. Instead, add along with the bell peppers.
Add the jalapeño pepper if you’re a heat seeker; add the chipotle in adobo sauce if you like a hint of smoke as well.
To make this recipe in advance, complete Step 1. Cover and refrigerate for up to two days. When you’re ready to cook, continue with the recipe.