Heat 2 tablespoons of neutral oil in a large pot over medium-high heat. Add 1 pound of ground turkey, seasoning with kosher salt and black pepper. Cook for about 12-15 minutes until browned.

Stir in one diced red onion, two chopped bell peppers, and one sliced jalapeño. Sauté until softened, approximately 6-8 minutes. Then add four minced garlic cloves, 2 tablespoons of chili powder, 1 teaspoon of cumin, and optional cayenne. Cook for another minute.

Add one can of drained pinto beans, 1 cup of salsa verde, and 4 cups of chicken stock. Increase heat to boil, then reduce and simmer uncovered for 30-45 minutes.

Add a handful of chopped cilantro and let simmer for an additional 5 minutes. Taste and adjust seasoning. Serve hot, garnished with optional sour cream, jalapeños, and avocado.