In a large dutch oven, heat olive oil until almost smoking.
Add the onions to the dutch oven and sauté for 5 minutes.
Add garlic to the pot and cook until onions are translucent.
Add beans, broth, salt, pepper, cumin, oregano, cayenne and 2 of the chopped jalapeño peppers. Bring mixture to a boil. Once mixture reaches a boil, lower the heat and simmer for about 45 minutes, or until beans are tender. If the liquid gets low in the beans (drops below the beans) add another cup of broth. Continue to check beans to make sure they have enough liquid. The beans should always be covered with at least 1/4 inch of liquid.
Once beans are tender, in a measuring cup or small bowl, add some of the hot liquid from the beans. Mix cornmeal into the liquid and add it back to the white bean mixture. Add turkey and cook for another 15 minutes on low to medium heat. Stir in the whipping cream.
Serve chili in a bowl and top with cheese, sour cream, and remaining jalapeños. Garnish with guacamole and tomatoes.