1. Sauté the Aromatics:

• Heat the olive oil in a large pot or Dutch oven over medium heat.
• Add the chopped onion and sauté for about 5 minutes, until softened and translucent.
• Stir in the bay leaves and minced garlic, cooking for an additional minute until fragrant.

2. Cook the Ground Turkey:

• Add the ground turkey to the pot. Break it up with a spatula and cook for about 8-10 minutes, or until the meat is browned and cooked through.
• Season the turkey with Mexican chili powder, white pepper, and a pinch of salt. Stir to coat the meat evenly with the spices.

3. Add Vegetables and Stock:

• Toss in the diced bell pepper and chopped jalapeño, and continue cooking for another 2-3 minutes until slightly softened.
• Pour in the chicken stock, stirring to combine with the turkey mixture.
• Bring the mixture to a gentle simmer and cook for about 10 minutes to allow the flavors to meld.

4. Add Beans and Coconut Milk:

• Stir in the drained red kidney beans and white beans.
• Add the coconut milk, stirring well to incorporate the creamy base into the chili.
• Simmer the chili for another 20-25 minutes, stirring occasionally. The mixture should thicken slightly as it cooks.

5. Finish and Garnish:

• Remove the pot from the heat.
• Stir in the juice of half a lime and chopped fresh cilantro for brightness.
• Taste and adjust seasoning with additional salt, if needed.

6. Serve:

• Ladle the chili into bowls and garnish with sliced jalapeños, shredded Mexican cheese, and a dollop of sour cream or Greek yogurt.
• Serve hot, and enjoy!