Heat oil in large pot or Dutch oven over medium heat. Add onion, bell pepper, jalapeno, and salt and cook until softened, 8–10 minutes. Add garlic and chiles and cook, stirring continuously, for 30 seconds. Add turkey and cook, stirring often, until cooked through, 5–8 minutes. Add tomatillos, oregano, and cumin and cook for 1 minute, stirring frequently. Add chicken broth and beans. Bring to a gentle boil, reduce heat and simmer, uncovered, for about 1 hour, stirring occasionally. Stir in the cilantro and lime juice.
To freeze/serve: Allow chili to cool completely and transfer to 1-gallon freezer bag or a 2-quart freezer container. Freeze for up to 6 months. To serve, thaw chili overnight in refrigerator and reheat on stove over medium heat. Try serving with cornbread and garnish with sour cream and Monterey Jack cheese, if desired.