Instructions

• Drain and rinse the 3 (15.8 oz) cans Great Northern beans and set aside.
• In a large stockpot, heat 1 Tablespoon oil over medium-high heat. Add 1 large diced onion and sauté, stirring occasionally, about 10 minutes or until the onions are light brown.
• Add 1 Tablespoon chili powder, 1 Tablespoon minced garlic, and 1 1/2 teaspoons ground cumin; sauté and stir about 30–60 seconds until fragrant and well combined with the onions.
• Stir in 1 teaspoon oregano and the rinsed and drained beans.
• Pour in 4 cups broth and bring the mixture to a simmer. Reduce heat if needed and simmer, uncovered, for 20 minutes, stirring occasionally.
• Add 3 cups cooked chopped turkey and cook just until heated through, about 3–5 minutes.
• Remove the pot from the heat and stir in 1 Roma tomato (diced and seeded) and 1/3 cup cilantro.
• Taste and season with salt and pepper to taste.
• Serve hot, garnished as desired with additional diced tomatoes, cilantro, and a lime wedge; squeeze the lime into each serving if you like.