chopped green onions, grated white cheddar and cilantro
optional for garnish.
In a large Dutch oven over medium heat, add 2 Tbsp olive oil. Add turkey, chilli powder and cumin. Season with salt and pepper and cook, stirring for 5 minutes: transfer to bowl.
To the same pan, add remaining oil. Add apples, garlic and onion and cook, stirring until softened, about 5 -7 minutes. Add chicken back into pan.
In the same pan, melt butter over medium-low heat. Whisk in flour and cook for 1 minute. Slowly whisk in poultry broth, bringing to a simmer. Cook until thickened; about 3 minutes. Add turkey and beans. Continue to simmer for 5 more minutes. Stir in lime juice and heat through. Re-season with salt & pepper if needed.
To serve, top with green onions, cheddar and cilantro if using.
This can also be made with leftover turkey. Just skip step one. Add the spices and continue in step 2. In step 3, add cubed cooked turkey breast or thigh meat along with the beans.