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Optional: roast fresh peppers over an open flame on the stove or broil on high until all sides are charred. Put into a bowl and cover for 10 mins to steam. Wearing gloves, gently rub the skin of the peppers off exposing only the flesh. Remove core and seeds. Rinse well. This can be done in a bowl of water for a quicker process. Dice peppers into medium sized chunks.
In a Dutch oven (or large pot), heat 1 tbsp of cooking oil and sauté ground turkey. Season with 1 tsp salt and ¼ tsp black pepper. Cook through.
Add onions, and garlic to sauté until translucent.
Season with paprika, garlic powder, cumin, (2 tsp) salt, honey, onion powder, chipotle powder, oregano, and espresso powder. The espresso gives more of a depth of flavor. Give the pot a good stir to mix the Turkey well.
Add remaining ingredients: green chilies/jalapeno, chicken stock, diced tomatoes, kidney beans, white beans, corn and corn meal. Bring to a rolling boil and then reduce to a simmer. Simmer for 30-40 mins.
Serve in a bowl with shredded cheese, cilantro, a dollop of sour cream, and a wedge of lime. Enjoy!