Heat the oil in a large Dutch oven or other heavy-bottomed pot over medium heat. Add the turkey and season it with a pinch of salt. Brown the turkey, breaking it up as it cooks.
Add the onion, pepper and garlic and stir to combine. Cook, stirring occasionally, until vegetables start to soften, 4-5 minutes.
Stir in the chili powder, cumin, oregano, and bay leaf. Then add the green chilis, beans, diced tomatoes, tomato sauce, chicken stock, and ½ teaspoon salt. Stir to combine well.
Simmer the chili for 20 minutes. Taste and adjust seasoning as desired.
To serve, spoon chili into bowls and serve plain or topped with desired garnishes like shredded cheese, sour cream or yogurt, scallions, cilantro, and/or diced avocado. Chili can also be served over pasta or rice.