1. Heat the oil in a large pot over medium high. Add the onion, celery and salt and cook, stirring often, until the vegetables become almost translucent, about 5 minutes.
2. 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.
3. Stir in the cumin and garlic powder. Add the salsa verde, water, beans and corn. Bring to a boil, then reduce heat and simmer 10 to 15 minutes, or until the chili thickens a bit.
4. Serve with a dollop of sour cream, some sliced avocado, cilantro and tortilla chips.

Tip: Cook the chili and cool it completely in the fridge. Divide into 4-cup portions and freeze up to 2 months. Thaw overnight in the fridge before reheating and serving.