Using turkey instead of beef, makes this a lighter version of chili.
In a large pot, heat oil over medium heat and cook garlic and onions for a 5 minutes.
Increase heat to high and add turkey, bay leaf, cumin and oregano. Cook until turkey has browned, about 5-7 minutes.
Add tomato, tomato sauce, broth and salt. Bring pot to a boil and then lower heat to simmer. Cover and simmer for about 20 minutes.
Add beans and more water if needed, and continue to simmer for 25 more minutes. Serve.