Step 1

Heat 1 tablespoon of the oil in a large heavy pot over medium-high heat. Add turkey, season with a pinch or two of salt, and cook, using a heavy wooden spoon to stir and break up any lumps, until turkey loses its pink color, about 5 minutes. Transfer turkey and any juices to a bowl and return pot to heat.

Step 2

Heat remaining 1 tablespoon oil over medium heat and sauté onion, garlic, bell pepper and jalapeño, stirring often, until tender and starting to brown, 4-5 minutes. Add spices - coriander, cumin, oregano and salt - and cook, stirring, for 30 seconds.

Step 3

Return turkey to pot and add the bay leaf, salsa verde, canned chiles and broth, reduce heat to a low simmer and cook gently, uncovered, for 45 minutes. Stir in beans and simmer gently for 20 minutes more.

Step 4

Serve chili in bowls and top with cilantro, onions, cheese, avocado and/or sour cream. Or serve toppings on the side.