In a medium stockpot over medium heat sauté the onions in vegetable oil for 4-5 minutes. Add the garlic, cumin, oregano, and red pepper flakes, and sauté another minute or so.
Add the beans, turkey, water, and diced chiles. Stir, cover, reduce heat to low and simmer for 20-30 minutes.
Serve with a dollop of sour cream and some cilantro.
