Add olive oil to cover bottom of large pot. On medium heat, saute onions for a couple minutes.

Add celery, carrots and continue to saute for another few minutes until slightly tender. Remove veggies from pan, but leave heat on and remaining oil and bits in pan.

If necessary, add a little more olive oil to pan. Break up turkey, add to same pan and brown on medium high heat. While browning, add all the spices: chile powders, salt, pepper, paprika, oregano, cayene pepper, cumin seeds. Make sure pan is hot enough to brown turkey while cooking.

Push turkey to the side of the pan, and on the clean side add a little more olive oil and the garlic; saute for about a minute, taking care not to burn the garlic.

Add the diced tomatoes, stir and de-glaze the pan to make sure all the flavors are incorporated. Return the onion and celery mixture to pan; cook for a few minutes.

Add the beer (or wine, vodka or coffee). Stir everything together and continue to cook for another minute or two. Add tomato puree, stir and let simmer for another couple minutes. Taste and add more salt or spices as needed.

Add all three types of beans and bring to a simmer once again. If chili seems too thick, add a little chicken broth or water.

Stir, cover loosely and let simmer on low for about 30 minutes. Note: Chili will look a little soupy at this point, but after it simmers it will thicken.

Serving suggestion:

Ladle in bowls and top with chopped white or green onions, chopped cilantro, and some shredded jack or cheddar cheese. Add chopped jalapeno peppers for more heat!

Enjoy!