In a large pan or dutch oven over medium heat, add the olive oil, chopped onion, and chopped bell pepper. Saute, frequently stirring for about 5 minutes or until the onion and bell pepper have softened.
Add the turkey, ground cumin, and chili powder. Mix well.
Add the salsa verde, fire-roasted tomatoes, tomatoes and green chilies, chicken stock, and black beans and mix well. Once this mixture starts to simmer, turn the heat down to low and cook for about 10 minutes.
Serve hot and garnish with your choice of sour cream, grated cheese, chopped avocado, and tortilla chips. Optional, squeeze a little fresh lime juice on the chili right before you serve it. Enjoy!
Leftovers should be covered and will keep up to four days in the refrigerator; it also freezes well and will keep several months in an airtight container in the freezer.Leftover chili is wonderful by itself, but if you want to get creative, you can serve it over rice, use it to make chili dogs, add as a topping to twice-baked potatoes, add it to mac and cheese to make chili mac and cheese, or make a spicy shepherd's pie.
No turkey, no worries! Substitute cooked chicken for the turkey, and voila, Chicken Chili. You can also substitute ground turkey or ground beef. Just be sure to cook it first. I like the extra flavor fire-roasted tomatoes add to this dish. If you can't find them, you can substitute regular diced tomatoes. If you have picky eaters or little ones who might balk at the large chunks of diced tomatoes, onion, and bell pepper, run them through your food processor first or use an immersion blender to chop them up into tiny pieces or even puree them so they won't be so obvious.