Heat 2 tsp of the oil in a large stockpot over med-high heat. Add the ground turkey and cook until browned and cooked through, 5-7 minutes, breaking up any clumps. Transfer to a bowl and set aside.
Heat remaining 2 tsp oil in the same pot, over medium heat. Add the onion, garlic, and jalapeño and cook, stirring until tender and golden, about 4 mins. Return the turkey to the pot and add the chili powder, cumin, oregano, bay leaves, salt and red pepper and stir to coat the vegetables and turkey with the seasoning.
Add the tomatoes, broth, tomato sauce and both beans and bring to a boil. Reduce the heat to low, partially cover the pot, and simmer for at least 30 minutes and up to 2 hours.
Discard the bay leaves, ladle the chili into bowls and top with the cheddar, sour cream and onions. Serve about 4 cups of chili for this meal.
Use leftovers in other meals for the week including burritos, lasagna filling or stuffed bell peppers
recipe from Quick Fix Meals by Robin Miller, pg 128