Preheat the oven to 350°F.
To make the salsa, place the tomatoes, jalapeño, garlic, onion and ancho chile on a sheet pan. Toss with oil, salt and pepper and roast for 15 minutes. Transfer the vegetables to a blender, along with the chipotles in adobo , cilantro, cumin and water. Blend until mostly smooth, with a few chunks.
Heat the oil in a large pot. Add the turkey, sprinkle with salt and pepper and brown over high heat. Add the cumin, chili powder, smoked paprika and oregano cook for 1 minute, until fragrant. Add the onions and celery and cook until soft, about 10 minutes.
Add the tomato paste and stir well. Add the diced tomatoes and bring to a simmer for 20 minutes. Stir in the fire-roasted salsa and kidney beans and continue to cook until thickened, 20 to 30 minutes.
Place the rice, salt and 2 cups of water in a small saucepan. Bring to a simmer, reduce heat to low, cover and cook for about 30 minutes, until the grains are tender.
To serve, divide the rice and chili between bowls. Top with cheddar, sour cream, cilantro and onions. Serve with cornbread on the side.