Roast poblano peppers under a broiler or over a gas flame until charred on all sides, about 8 to 12 minutes. Place in a bowl covered with plastic wrap for 10 minutes, then peel, seed, and chop.

Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion and cook for 4 to 6 minutes until soft and translucent.

Add garlic and cook for 30 seconds until fragrant. Add ground turkey and cook for 6 to 8 minutes, breaking up with a spoon, until no pink remains and the meat begins to brown in spots.

Stir in cumin, oregano, smoked paprika, salt, and pepper. Cook 1 minute until spices are aromatic.

Add chopped roasted green chiles, salsa verde, drained white beans (if using), and broth. Bring to a gentle simmer.

Reduce heat to low and simmer uncovered for 20 to 25 minutes until chili thickens slightly and flavors meld.

If too thick, add up to 1/2 cup additional broth.

For a creamier texture, remove 1 cup of the chili, mash or puree it, and stir back in.

Stir in lime juice and chopped cilantro. Taste and adjust seasoning.

Ladle into bowls and top with a dollop of Greek yogurt, shredded cheese, avocado, and tortilla chips as desired.