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In a 4-quart Dutch oven cook onions, bell pepper, corn and garlic in hot oil about 5 minutes or until vegetables are tender. Stir in chile peppers and tomato paste; cook for 1 minute more.
Stir in chili powder, oregano, cumin and coriander. Stir in broth, turkey, undrained diced tomatoes, tomato sauce and black beans. Bring to a boil; reduce heat to medium-low. Simmer, covered, for 20 minutes.
Stir in 1/4 cup cilantro, green onions and lime juice. Simmer, uncovered, for 2 minutes more. To serve, ladle chili into bowls. Top with a spoonful of yogurt (or sour cream). If desired, sprinkle with additional snipped cilantro.