Chop up the onion, green pepper, and Poblano pepper.

Heat olive oil over medium-high heat in a large skillet with high sides (big enough to hold all the ingredients.)

Cook onion, pepper, and Poblano pepper until they're wilted and starting to brown.

Add the can of diced green chiles, dried cilantro (if using), ground cumin, Mexican oregano (or oregano), Spike Seasoning, and ground Epazote (if using). Don't stress if you don't have all those herbs, use the ones you have.

Then add rinsed and drain pinto beans, homemade turkey stock or canned chicken broth, water, and a teaspoon or two of turkey soup base (if using)

Let this mixture simmer about 30 minutes at very low heat, until the mixture is slightly reduced and the flavors are well blended

While the mixture simmers, heat the rest of the olive oil in a large frying pan and cook the ground turkey, breaking it apart as it cooks. I like to use a Hamburger Meat Chopper (affiliate link) or a potato masher (affiliate link) to break the meat apart.

Cook the ground turkey until all the water is evaporated and it's nicely browned.

After the chili liquid mixture has simmered 30 minutes, add cooked ground turkey and cook the chili 15-30 minutes more. (Don't add diced cooked turkey this soon.)

Add chopped cilantro or thinly sliced green onions the last 5 minutes.

If you're making this with diced leftover diced turkey, simmer the onions, garlic, herbs, beans, and stock about 45 minutes, then add the chopped turkey (or chicken) and simmer only about 5-10 minutes more.

Add the fresh lime juice and pepper to taste right before you serve the chili. (I would not add salt because the broth and Spike Seasoning are both salty.)

Serve with grated cheese and sour cream to add at the table if desired.