1 tbsp extra virgin olive oil

1 large yellow onion, chopped

2 garlic cloves, minced

2 tbsp chili powder

1 tbsp cumin

1 tsp smoked paprika

⅛ tsp cayenne pepper (optional, for heat)

1 lb lean ground turkey

2 cans (15 oz each) cannellini or Great Northern beans, rinsed and drained

1 (14.5 oz) can fire-roasted diced tomatoes (low sodium)

3 cups low-sodium chicken broth

Juice of 1 lime, plus extra for serving

¼ cup chopped fresh cilantro

Salt and black pepper, to taste

In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and sauté until softened, about 5 minutes.

Add garlic, chili powder, cumin, smoked paprika, and cayenne. Stir for 1 minute until fragrant.

Add ground turkey and cook, breaking it up until no longer pink.

Stir in beans, tomatoes, and chicken broth. Bring to a simmer.

Reduce heat and simmer uncovered for 20–25 minutes to let flavors meld.

1 (14.5 oz) can fire-roasted diced tomatoes (low sodium)

3 cups low-sodium chicken broth

Juice of 1 lime, plus extra for serving

¼ cup chopped fresh cilantro

Salt and black pepper, to taste