1 1/2 cups onion, chopped

2 cloves garlic, minced

1 jalapeno pepper, seeded and minced

1 Tbsp. canola oil

1 28-ounce can crushed tomatoes

1 tsp. cumin

1/2 tsp. oregano leaves

1 Tbsp. chili powder (or more to taste)

1/2 tsp. cayenne pepper (or more to taste)

1/2 tsp. each salt and pepper

1 16-ounce can black beans, drained and rinsed well

3 cups cooked turkey, cut in chunks

1/4 cup Monterey Jack cheese, grated

1/2 cup cilantro, chopped, divided

4 lime wedges

In a large saucepan or Dutch oven cook onion, garlic and jalapeno in the oil over medium-high heat until the onions are tender. Add tomatoes, cumin, oregano, chili powder, peppers, salt, beans and turkey. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally. Add 1/4 cup cilantro and continue to cook, covered, for 10 minutes. Serve with cheese, remaining cilantro and a lime wedge for squeezing.

(Omit salt to lower sodium.)