In a medium sized Dutch oven drizzle a few tbsp. of EVOO. Bring up to heat over medium heat and add in the onion and jalapeno. Sauté until softened, about 5 minutes. Add in the garlic and cook for 2 minutes.
Next add in the ground turkey, salt, pepper and cumin. Mix together breaking up the turkey into small pieces. Cook until browned and cooked through.
Add in both cans of chiles, chicken stock and beans. Stir to combine and then reduce to a very low simmer. Cook for 2 hours, stirring occasionally until thickened. Taste for seasoning, adding more salt or cumin if needed.
To finish off, squeeze in the juice of 1 lime. This helps brighten the flavors and add a little freshness.
Serve with shredded cheese, avocado, crushed tortilla chips, green onions and a lime wedge.
Recipe Courtesy of Megan Mitchell