Heat a soup pot or 5 qt Dutch Oven over medium-high heat. When the pot is hot, add the olive oil, onion, and bay leaves. Cook, stirring occasionally, until onion starts to turn translucent.
Add the celery, ground turkey, and garlic. Stir and cook until the turkey is mostly cooked.
Add the oregano, cumin, chili powder, chipotle powder, salt, and pepper. Stir well.
Add the diced green chiles, diced tomatoes with the juice, and the tomato sauce. Stir.
Add all of the beans and stir.
Bring to a simmer and then lower the heat. Cover the pot and cook at a very low simmer for 25 minutes, stirring occasionally. Watch out for scorching on the bottom of the pot. If there is, lower the heat more and stir, scraping the bottom of the pot to get up all of the stuck on bits.
Serve with cornbread or biscuits, and garnish with your favorite toppings. We like sour cream and cheese.