Cook over medium heat until cooked through, about 5-10 minutes.
Remove, dice, and set aside.
In the hot stockpot, add in turkey, onion, bell pepper, celery, carrot, garlic, chili powder, cumin, paprika, salt, and pepper.
Cook, breaking up the meat as you go, until the turkey is no longer pink and the carrots start to soften, about 10-15 minutes.
Stir in chicken broth, scraping up any brown bits from the bottom of the pan.
Stir in Worcestershire sauce, maple syrup, tomato sauce, tomato paste, and diced green chiles.
Bring to a simmer, and simmer uncovered until the carrots are tender and the chili has started to thickened, about 25 minutes, stirring occasionally to prevent burning.
Stir in cornmeal, kidney beans, and pinto beans, and continue simmering for 5 minutes or until the chili has thickened to your liking.