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 or until fragrant.
Next add in the ground turkey, cumin, salt and pepper. Mix together breaking up the turkey into small pieces. Cook until browned and cooked through, about 8-10 minutes.
Turn the heat down to medium low and add in the beans, chiles and stock. Stir to combine and then reduce to a very low simmer. Cook for 2 hours, stirring occasionally, or until thickened. If it starts to splatter you can place the lid half on half off.
Taste for seasoning, adding more salt or cumin if needed.
To finish, squeeze in the juice of 1 lime and stir. This helps brighten the flavors and add freshness.
Serve in shallow bowls with shredded cheese, avocado, crushed tortilla chips, green onions and a lime wedge.
Recipe Courtesy of Megan Mitchell