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Two-Bean Turkey Chili

['4 cups cooked pinto beans (see tips)', '1 tbsp oil', '2 onions, finely chopped', '2 stalks celery, thinly sliced', '6 cloves garlic, minced', '1 tbsp ground cumin (see tips)', '2 tsp dried oregano', '1/2 tsp cracked black peppercorns', 'Zest of 1 lime', '2 tbsp fine cornmeal', '1 cup chicken or turkey broth', '1 can (28 oz/796 mL) tomatoes with juice, coarsely chopped', '2 lbs skinless boneless turkey breast, cut into 1/2-inch (1 cm) cubes (see tips)', '2 cups frozen sliced green beans', '1 tbsp New Mexico or ancho chile powder, dissolved in 2 tbsp (30 mL) lime juice', '1 green bell pepper, diced', '1 red bell pepper, diced', '1 can (4 1/2 oz or 127 mL) diced mild green chiles', '1 jalapeño pepper or chipotle pepper in adobo sauce, diced, optional', 'Medium to large (31⁄2 to 6 quart) slow cooker']

1. In a skillet, heat oil over medium heat. Add onions and celery and cook, stirring, until celery is softened, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Add cumin, oregano, peppercorns and lime zest and cook, stirring, for 1 minute. Add cornmeal and toss to coat. Add broth and cook, stirring, until mixture boils, about 1 minute. Add tomatoes with juice and return to a boil. MAKE AHEAD: Complete Step 1. Cover and refrigerate for up to 2 days. When you're ready to cook, continue with the recipe.
2. Transfer to slow cooker stoneware. Stir in turkey, pinto beans and green beans. Cover and cook on Low for 6 hours or on High for 3 hours, until turkey is tender and mixture is bubbly. Add chile powder solution, green and red bell peppers, mild green chiles, and jalapeño pepper, if using. Cover and cook on High for 30 minutes, until bell peppers are tender.

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