Great vegetarian chili that's so flavorful that you won't miss the meat - or if you want to add chicken or turkey, it will work great too! Also great for using up leftovers you might have..... plus, can be made mild or extra hot, your choice! Very yummy!
Heat 1 tablespoon of the oil in a large pot over medium high heat. If using the ground turkey, add it and cook, stirring often, until browned. Transfer to a bowl to save and return pot to heat. If using fresh, whole spices instead of ground ones, toast these in a dry pan until fragrant, then put in a spice mill and grind until fine. Reserve. If using fresh tomatillos, peel and rinse them and put in a pot, cover with water, bring to a boil and cook for 10 minutes. Drain the water and reserve tomatillos.
Add another tablespoon oil to the pot and then add the bell pepper and onion and cook until softened and lightly golden brown. Return the saved turkey to pot (or if using cooked chicken or turkey or something else, add at this time) Now add the coriander, cumin, oregano and the salt. Stir well to combine. Add the bay leaf, tomatillos, all the chiles and the stock, then reduce the heat and simmer, uncovered, 30 minutes.
Now add the cooked, drained beans and cook for 15-30 minutes more. To serve: ladle chili into bowls and add some cilantro if desired, then garnish with cheese and sour cream, if desired. If a hotter chili is desired, you can add more chilies or some prepared hot green salsa; other types of beans can also be used if you like pinto beans or even black beans.