Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the ground turkey and cook for 4–5 minutes, breaking it into small pieces, until it is no longer pink.

Add the diced onion and minced jalapeño, if using. Cook for 3–4 minutes, stirring occasionally, until the onion begins to soften.

Stir in the garlic, chili powder, cumin, oregano, kosher salt, and black pepper. Cook for about 30 seconds, just until the garlic and spices become fragrant.

Add the drained beans, diced green chiles, low-sodium chicken broth, and frozen corn, if using. Stir well and bring the mixture to a boil.

Reduce the heat and simmer uncovered for 12–15 minutes, stirring occasionally. For a thicker chili, mash about 1/2 cup of the beans against the side of the pot or briefly mash part of the chili with a potato masher.

Remove the pot from the heat and stir in the fresh lime juice. Taste and adjust the salt, pepper, or chili powder as needed.

Ladle the chili into bowls and add your favorite toppings, such as cilantro, avocado, cheese, sour cream or Greek yogurt, lime wedges, sliced jalapeño, or tortilla chips.