Preheat a cast iron skillet, over medium high heat. If you don't have a cast iron skillet, add one to your Christmas list and use whatever good skillet you have handy.
Add the EVOO. When the oil is hot, add the ground turkey. Brown for 2-3 minutes, then add the diced onion, bell pepper, jalapeño and chipotle chilies. Add a pinch of kosher salt and about 5-10 turns of a pepper mill. Add the seasoning packet and stir well, making sure the spices are evenly distributed.
Sauté until turkey has browned well and the onion and peppers get a little soft. Add the diced tomato's, Hot Chili Beans, Corn and Green Chili's. Stir well, mixing all ingredients together. Using the liquid from the tomato's to loosen any bits of turkey that may have clung to the bottom of the pan. Add the liquid retained from the corn, a little water or chicken stock if you think the chili needs to be a little saucier. Or gravy-er. You know what I mean. Turn the burner down to medium low, and gently simmer uncovered for 15-20 minutes.
While the chili is simmering, wrap corn and flour tortilla's in foil adding a drop or three of water. *Make 2 pouches of no more than 6 tortillas each and warm in a preheated 400 degree oven for 10-15 minutes. When ready - carefully open Tortilla pouches. (Caution: escaping steam from Tortilla pouches can be very hot.) Or stack the tortillas and cut into chip size. Place the tortillas on a baking sheet and heat until crispy.
Serve chili in bowls and top with cilantro, diced avocado, and sour cream if desired. Grab a fresh, soft warm tortilla or two or a handful of chips.
This is a very spicy dish that may be a bit too hot for children or spicy chili newbies. So have the sour cream at the ready. You can cut the heat by using mild or medium green chili's and chili beans.
Alternate use: Keep leftovers and make tacos with the chili as the base. Then add your favorite taco toppings. BTW - if you always used those pre-made taco shells you’ll find in a box in every grocery store, try soft corn tortillas. Just warm them up the way I mention above. Use 2 soft corn tortilla shells per taco - unless you want to save some on your shirt for later.