### Instructions
1. **Sauté the Turkey & Aromatics:** Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and no longer pink. Drain off any excess fat.
2. **Add Vegetables:** Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. **Combine Ingredients:** Stir in the diced green chiles, great northern beans, cannellini beans, chicken broth, salsa verde, ground cumin, oregano, and cayenne pepper (if using).
4. **Simmer and Season:** Bring the chili to a simmer, then reduce the heat to low, cover, and let it cook for at least 20-30 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
5. **Serve & Garnish:** Ladle the hot chili into bowls. Garnish with your favorite toppings like fresh cilantro, diced avocado, a dollop of Greek yogurt, shredded cheese, and a squeeze of lime juice.
### Short Tips
* For a vegetarian version, substitute the ground turkey with an extra can of beans or plant-based ground crumbles.
* Make it spicy! Add an extra pinch of cayenne or a few dashes of your favorite hot sauce.
* This chili freezes beautifully! Store in airtight containers for up to 3 months for a quick and easy meal later.
* Toast some corn tortillas in a dry pan until lightly browned and crispy for dipping.
* For a richer flavor, let the chili simmer longer, up to an hour, keeping an eye on the liquid level.
