Heat a large pot over medium heat. Lightly coat with olive oil or non-stick spray. Add chopped onion, bell pepper, and jalapeños. Sauté for 1–2 minutes until onions are translucent.
Brown the ground turkey, breaking it apart with a spoon as it cooks. Stir in the minced garlic, ground cumin, oregano, coriander, salt, and black pepper. Cook until fragrant, about 2-3 minutes.
Add the green chile peppers and cook for another 2-3 minutes.
(For the second task, please provide the incomplete heading you'd like corrected.)
Add the low-sodium chicken broth and cannellini beans. Simmer for 10 minutes, stirring occasionally.
For the second task:
"Prepare the Dressing"
Add the cream cheese and grated white cheddar, then stir until fully melted and the chili thickens.
Preheat the Oven
Taste and adjust seasoning, adding more salt or spices if needed.
Preheat the Oven
Serve the turkey chili hot, topped with fresh cilantro, grated white cheddar, and a dollop of Greek yogurt or sour cream for extra creaminess.
Store in an airtight container in the refrigerator for up to 5 days.
(For the second request, please provide the heading with missing letters to reconstruct.)