Ingredients:

• 1 tablespoon olive oil
• 1 1/2 cups chopped onion
• 3 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground ginger
• 1/2 cup low-sodium chicken broth
• 1/2 cup dry white wine
• 1 bay leaf
• 2 cups shredded cooked turkey
• 2 cups white kidney beans (cannellini), undrained
• 2 fresh jalapeno peppers, chopped
• 1 1/2 cups shredded Monterey Jack cheese
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper
• 2 tablespoons lime juice

Directions:

1. Heat the olive oil in a skillet over medium heat.
2. Cook onion in oil until the onion has softened and turned translucent, about 5 minutes. Stir in garlic, oregano, cumin, and ginger; cook for another minute.
3. Pour in chicken broth and white wine, and then add the bay leaf.
4. Cook uncovered until slightly reduced, about 5 to 8 minutes.
5. Stir in turkey, beans, and jalapeno.
6. Simmer uncovered for 10 minutes, stirring occasionally.
   Using back of spoon, mash 1/4 of beans to thicken sauce.
7. Reduce heat to low, and begin stirring in cheese 1/2 cup at a time.
8. Stir until cheese is completely melted. Season with salt and pepper.
9. Remove from heat, and stir in lime juice. Serve hot.

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