Heat the oil in a PADERNO Hard Anodized Non-Stick, PFOA-Free, Dishwasher & Oven Safe, 12-pc (5.7L stockpot) over medium high. Add the onion, celery and salt and cook, stirring often, until the vegetables become almost translucent, about 5 minutes. Add the turkey, breaking it up with a spoon. Cook, stirring often to crumble the meat, about 5 minutes, or until it has lost its pink colour.
Stir in the cumin and garlic powder. Add the salsa verde, water or broth, beans and corn. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes, or until the chili thickens a bit. Serve with a dollop of sour cream, some sliced avocado, cilantro and tortilla chips.
