Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, red bell pepper and jalapeno and cook until softened and the onion is translucent, about 5 minutes. Stir in the garlic, cumin, oregano, coriander and garlic and cook until fragrant, less than a minute.
Crumble the sausage into the pot an stir it around. Cook until the crumbles are no longer pink.
Add all the beans, chicken broth, and salt and pepper to taste. Bring to a simmer, then lower the heat to a gentle simmer. Cook 15 minutes, stirring occasionally.
Stir in the sour cream and continue cooking 10-12 minutes, until the liquid reduces slightly. Remove from the heat and stir in the cheese and parsley. Serve warm in bowls and add more cheese if you like.
Swap chicken sausage for the turkey if you prefer.Slow cooker instructions:
Cook onions, red bell pepper, spices and turkey in a saute pan until the vegetables are softened and the sausage is no longer pink.
Transfer to the slow cooker insert along with remaining ingredients (except for sour cream, cheddar and garnishes).
Cook on high 2-3 hours or on low 4-6 hours. When ready to serve, stir in the sour cream, cheese and herbs.
Pressure cooker instructions:
Use the "Saute" feature on your electric pressure cooker and preheat on high heat. Add the olive oil, onion, red bell pepper and cook until the onion is softened, 3-5 minutes.
Stir in the remaining ingredients (except for sour cream, cheddar and garnishes) and close the lid. Choose the manual setting and cook on high 10 minutes. Release the pressure with the quick release option.
When ready to serve, stir in the sour cream, cheese and herbs. Keep warm 1-2 hours before serving.