Turkey White Bean Chili and Cornbread
Rinse turkey breast, pat dry and chop. Rinse and halve chile peppers, remove seeds and chop. Peel and finely chop onion and garlic.
In a soup pot, brown turkey breast pieces in 1-2 tablespoons oil. Remove meat from pot and set aside. In the same pot, heat 1-2 more tablespoons oil and sauté chile, onion, and garlic. Sprinkle cornmeal into pot and add broth. Simmer and stir occasionally for about 10 minutes or until slightly creamy. Add more broth if necessary. Drain beans and add to pot with cream and meat. Cook about 10 minutes until done and season with salt and pepper. To serve, ladle into bowls and garnish with parsley.
Serve with cornbread as desired.