Red White and Blue Chili

1 lb. ground turkey 
1 lb. ground pork
2 tsp. olive oil
1 1/2 C. chopped onion, about 1 large
3 garlic cloves, minced
2 Tbs. cornmeal
4 C. chicken broth
3 tsp. Tabasco
1/2 tsp. salt
1/2 tsp. white pepper
2 tsp. cumin
2 tsp. curry 
15 oz. can cannellini beans, rinsed and drained
15 oz. can great northern beans, rinsed and drained
2 TBS. chopped green cherry peppers
2 chopped roasted red peppers
blue corn chips

Brown the ground turkey and pork, and set aside.

Heat oil in a Dutch oven over medium heat. Add chopped onion and garlic to pan; 
cook 5 minutes or until onion is tender, stirring occasionally. Add cornmeal to pan
and stir for thirty seconds.

Add broth, Tabasco sauce, salt, pepper, curmin, curry, browned turkey and pork to pan; 
bring to a boil. Cover, reduce heat to low, and simmer 15 minutes. 

Add beans and cherry peppers to broth mixture; simmer 15 minutes. 

Use an immersion blender (or regular blender) to blend a small bit of the soup;
add chopped roasted red peppers; simmer 5 minutes or until mixture thickens, 
stirring frequently. Serve with blue corn chips.