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Heat a large skillet over medium high heat. Once hot, add the oil and let it warm up.
Add the onion and cook until somewhat softened, about 4 minutes.
Add the garlic, salt, your first teaspoon chile powder, oregano, and cumin and cook for 1 to 2 minutes more.
Add turkey and use your spatula to break it up and work the onion mixture through it. Cook until lightly browned at edges and no pink remains, about 5 minutes.
Add beans and tomatoes and refill empty tomato can with water, setting it aside.
Bring chili mixture to a simmer and cook for 25 to 30 minutes, stirring regularly.
Add reserved can of water, ⅓ at a time, if mixture looks dry.
Taste for salt and spice and adjust as needed.
Let chili rest 5 minutes off heat before serving; finish with the juice of half the lime, and any fixings you like.