Heat a large pot over medium heat and add the celery, onion, one tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 tsp black pepper. Cook for 10 minutes, until softened.
Turn the heat up to medium high. Add the turkey to the pot and season with the remaining 1/4 teaspoon of salt. Brown the turkey for about 5 minutes, until fully cooked through, breaking the turkey up into small pieces with your spatula.
Add the cumin, chili powder, coriander, chipotle, and garlic and stir for 1 minute, until fragrant.
Add the tomatoes, black beans, cornmeal, and chicken stock, and bring the mixture to a boil. Reduce to a simmer, then cook for 20 minutes, stirring every 5 minutes (the cornmeal has a tendency to settle at the bottom of the pan).
Taste the chili and add more salt if you'd like.
To serve, ladle the chili into bowls and top with grated cheese, sour cream, corn chips, or whatever toppings you'd like. Enjoy!
Notes
Leftovers: Store in an airtight container in the fridge for up to 5 days.Freezing: Store in an airtight container for up to 2 months.Thawing/reheating: I recommend moving the container from the freezer to the fridge the day before you’d like to serve it, then reheating it gently in the microwave or in a saucepan on the stove.Other methods of cooking: You can make this in an Instant Pot (affiliate) successfully by browning the veggies and turkey, then cooking on high pressure for 5 minutes. However, if using a traditional crockpot, I recommend softening the vegetables and browning the turkey first, then place all ingredients in the slow cooker on low for 2 hours.Ingredient Substitutions and Swaps:
You may use ground chicken instead of ground turkey. Use the dark meat, not breast.
You may use kidney beans, pinto beans, navy beans, or any canned bean you prefer instead of black beans.
To make it milder: The ground chipotle in particular is quite spicy, so if you want a milder experience, swap it out for smoked paprika.