optional: cilantro, radish, limes, pickled onions, sour cream or plain yogurt, avocado for garnish
In a medium deep skillet or medium pot, heat the oil over medium heat. Add the ground turkey and season with salt and pepper. Cook, breaking up the turkey with a spoon as it starts to lose its pink color, about 5 minutes.
Add in your diced onion and jalapeno and continue cooking for another 5 minutes. Next, add your cumin and tomato paste and stir to combine. Finally, add the beans and chicken stock. Bring to a boil and then reduce the heat and simmer for 20-30 minutes.
Once the chili has thickened up, taste and season with salt and pepper as needed. Garnish with your favorite toppings like fresh cilantro, radish, pickled onions, sour cream, plain yogurt, shredded cheese, or avocado.