Preheat oven to 400 degrees F. Line a baking sheet with parchment. Using a sharp knife or pizza cutter, cut each tortilla into 8 equal wedges. Place wedges in a large bowl and drizzle with 1 tablespoon oil. Toss to evenly coat in oil. Arrange tortilla wedges in a single layer on prepared baking sheet. Season with salt and pepper.

In batches, bake tortilla chips on top rack 10 to 12 minutes, rotating baking sheet halfway, until chips are crispy and lightly brown. Let cool 5 minutes on baking sheet. Repeat with remaining tortilla wedges.

Meanwhile, in a Dutch oven or 6-qt. pot, heat remaining 1 tablespoon oil on medium-high. Add bell pepper and turkey. Cook 6 to 8 minutes, until turkey is browned, breaking up with back of wooden spoon. Stir in chili powder and season with salt and pepper. Cook another 1 to 2 minutes, stirring to combine.

Stir in diced tomatoes, beans, corn and 1/2 cup water. Bring to a boil, then reduce to a simmer. Let simmer 10 minutes, stirring occasionally. Serve with shredded cheese, lime wedges and baked tortilla chips.

Source: Hannaford fresh Magazine, January February 2024