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