Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic, green chillies and capsicums. Cook, stirring, until fragrant, 1 to 2 minutes.
Add turkey mince with the chilli powder, cumin and oregano and cook over medium heat, breaking up the meat and mixing in spices with a wooden spoon, until browned, 4 to 5 minutes. Add tomatoes and stock. Bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 35 minutes, until sauce has reduced slightly.
Stir in black beans and kidney beans. Return to a simmer and cover and simmer over low heat until heated through. Top with coriander.
To make the avocado salsa: combine avocados, tomatoes, onion, chilli, coriander and lime juice in a medium bowl. Toss gently to mix.
Spoon salsa with yogurt, if using, on each serving of turkey. The turkey will keep, covered, in the refrigerator for up to 2 days, or in the freezer in an airtight container for up to 3 months.
My only change was using all black beans. I only made 1/2 a recipe so instead of opening 2 cans of beans and having leftovers, I used one can of black. I wasn't quite sure how to eat this,,, It doesn't have enough liquid for a stew, has too much to eat in tortillas. I ended up having this over rice once and boiled potatoes once...that worked well - 19 Feb 2016