1
Preheat the oven to 350°F.
2
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.
3
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.
4
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.
5
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.
6
To serve, divide the rice and chili between bowls. Top with cheddar, sour cream, cilantro and onions. Serve with cornbread on the side.