Drain and rinse the kidney and garbanzo beans and place to the side.
Heat a large pot or dutch oven on the stove on medium-heat. Add 2 tablespoons of neutral oil (like avocado oil) and allow to heat up, around 2 minutes.
Place the ground turkey and seasoning mix (cumin, chili powder, cayenne pepper, salt and pepper) into the pot.
Using a large spoon, break up the ground turkey into small bite-sized pieces, mixing the seasoning evenly throughout the turkey.
Cook the ground turkey on medium heat, until fully cooked (no pink spots left), about 5-7 minutes.
Once the ground turkey is fully cooked, add the salsa verde to the pot and stir to combine.
Add the fire roasted diced tomato (juices included), rinsed and drained beans (kidney and garbanzo), and beef stock. Stir to combine.
Add the lid onto the pot and allow to cook at medium heat for about 25-30 minutes. Stir every 5-10 minutes to make sure the chili doesn’t stick to the bottom of the pot.
Once chili has cooked for 25-30 minutes, it should be thick. For a more soupy chili, cook for about 20-minutes. For a really thick chili, cook for at least 30 minutes.
Pour in the frozen vegetables (edamame and corn) and stir together. Turn off heat and serve while warm.
Serve plain or on top of your favorite side (brown rice or quinoa are a favorite!).
Top with fresh cilantro, parsley, sour cream, limes, cheese, etc.