Everyday Food editor Sarah Carey shows you how to make an out-of-the-box turkey chili with flavor from fresh rosemary, spices, and hot peppers.
In a large Dutch oven or other heavy pot, heat oil over medium-high. Add onion; cook until softened, 8 minutes. Add garlic, chiles, rosemary, cumin, oregano, and cayenne and cook until fragrant, 2 minutes; season with salt. Add turkey and cook, breaking up meat with a wooden spoon, until cooked through, 5 minutes. Add broth, beans, and hominy; bring to a boil over high. Partially cover, reduce heat, and simmer until chili is thickened slightly, 25 minutes. Stir in cornmeal and cook 15 minutes. Season to taste with salt.
Hominy is the hulled, dried white or yellow kernels of field (not sweet) corn. Canned white hominy is available at Latin markets and most supermarkets.
Suggested toppings: radishes, sliced scallions, sour cream.