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.

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.

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.

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