Ingredients

• 1 tablespoon vegetable oil
• 8 ounces turkey breast strips, cut into 1/2-inch-long pieces
• 1 tablespoon cornmeal
• 3/4 teaspoon ground cumin
• 1 cup chopped green onions
• 1 cup (or more) canned low-salt chicken broth
• 1/4 cup canned diced green chilis
• 1/4 cup chopped fresh cilantro
• Cooked white rice

Instructions

1. Heat oil in heavy medium saucepan over high heat. Add turkey; sauté until just golden, about 2 minutes. Reduce heat to medium. Sprinkle cornmeal and cumin over turkey and stir 1 minute. Add green onions and stir just until fragrant, about 30 seconds. Add 1 cup broth and chilis and simmer until chili thickens, about 5 minutes. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat, thinning with additional broth, if desired.) Mix in cilantro. Serve chili over rice.