In a large saucepan, cook the turkey, bell pepper, onion and garlic over medium-high heat, until the vegetables are soft and the turkey is no longer pink.
Stir in the chili powder, cumin, oregano and salt. Stir in the kidney beans, the canned tomatoes (with all their liquid), and the broth. Turn the heat up to high and bring the mixture to a boil.
Stir in the cornmeal. Turn the heat down and let it simmer, lid off, for about 20 minutes to thicken up. If the chili sticks to the bottom of the pan, just scrape it up with a spatula and stir it back into the chili.
Spoon the chili into 4 bowls, and sprinkle 1 ounce of cheese on top of each. Enjoy!