Preheat a dutch oven on the stovetop over medium-low heat. Drizzle a tablespoon of olive oil in the pan and then add the onions and bell pepper to the pot. Cook, stirring occasionally, until the vegetables are soft and the onions translucent, about 8 minutes.

Add the minced garlic to the dutch oven and stir to incorporate. Let cook until it becomes fragrant, about 1 minute.

Turn the heat under the dutch oven to medium.  Add the ground turkey, cumin powder, chili powder, cayenne pepper, ground cinnamon, dried oregano, a pinch of red pepper flakes, salt, and pepper. Use a wooden spoon to break up the ground turkey and to coat the ingredients in the seasoning. Cook, stirring occasionally, until the turkey has browned, about 5-7 minutes.

Add the diced tomato, tomato sauce, and the bay leaf. Stir to coat the ingredients in the tomato sauce. Add the chicken stock or broth and bring to a simmer over medium heat.  Let simmer for 15-20 minutes, stirring every 5 minutes or so, letting the ingredients meld together.

While the chili simmers, add the diced avocado, cilantro, jalapeno, lime zest, and lime juice to a bowl. Drizzle the olive oil over the top and stir to combine.

Season with salt and set aside until ready to serve.

Stir the black beans into the chili and continue to simmer until they’re heated through, about 5 minutes.

Remove the bay leaf from the pan and discard.

Spoon the chili into bowls and top with the chunky avocado salsa, sour cream, and shredded cheese. Serve with corn chips and enjoy!