Combine the turkey, onion and garlic in a medium bowl. Mix in the Mrs. Dash Chili Seasoning Mix. Refrigerate for 30 minutes to let the flavors meld.
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the turkey mixture and cook until browned. Add the chicken stock, tomatoes and bay leaf. Bring to a boil, reduce the heat to a low simmer and cook for 1 hour.
Add the kidney beans and lentils and cook for 10 minutes.
Serve the chili with a dollop of sour cream, a sprinkle of cilantro and cornbread on the side.