Heat oil over high heat in a dutch oven and add the turkey meat. Cook until lightly browned, about 5 minutes. Break up any lumps of meat.
1 Tbsp Olive oil, 2 lbs Ground turkey
Add the onions, garlic, sweet pepper, celery, jalapeno, oregano, bay leaves, chili powder, and cumin. Stir to blend well—Cook for 5 minutes.
2 ea Onion, chopped, 4 cloves Garlic, chopped, 1 ea Sweet red pepper, chopped, 1 rib Celery, chopped, 1 ea Jalapeno pepper, chopped, 1 Tbsp Oregano, 2 ea Bay leaves, 3 Tbsp Chili powder, 2 tsp Cumin
Add the tomatoes, chicken broth, and salt and pepper. Bring to a boil, reduce heat to simmer, occasionally stirring for 15 minutes.
24 oz Diced tomatoes, 16 oz Chicken broth, 1/2 tsp Salt, 1/2 tsp Ground pepper
Add the beans and cook for 10 minutes or longer.
30 oz Kidney beans, drained
Serve in bowls with cheddar cheese on top. Optionally, add sour cream, tortilla chips, avocadoes, and sliced jalapeno peppers as garnish.
16 oz Cheddar cheese, shredded