Heat the olive oil in a large sauté pan over medium heat.
Add the onion and season with salt and pepper. Cook until softened, 5 to 7 minutes.
Add the cumin and stir it into the onion. Cook for an additional minute.
Add the garlic and jalapeño and cook for one more minute before adding the green chiles.
In a large slow cooker, combine the turkey, beans, oregano and onion mixture. Add 3 1/2 cups of the chicken broth and cilantro and stir to combine.
Place the cornmeal in a small bowl. Slowly whisk 1/2 cup of the chicken broth into the cornmeal. Stir the cornmeal mixture into the slow cooker.
Cover and cook on high for 3 hours. Thin the chili with more broth, if needed.
To serve, ladle into bowls and top with desired toppings.
Notes
From Williams-SonomaNutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include toppings.