In a large heavy dutch oven, heat oil until shimmering. Blot turkey dry with paper towels, add to pot. Do not move and let lightly brown for a couple minutes. Turn meat in chunks, continue to brown a few more minutes. Then start breaking up the meat with a wooden spoon to break up lumps, and brown, about 7 or 8 minutes.
Add onions, garlic, red pepper, celery, oregano, bay leaves, chili powder and cumin. Stir well and cook for another 5 minutes, stirring occasionally.
Add the diced tomatoes and tomatoes with chilis, chicken broth, salt and pepper. Bring up to a boil and then turn down to a simmer and cook for 15 minutes, stirring occasionally.
Add the drained beans and cook, stirring occasionally, for another 10 minutes. Taste for salt, serve in bowls with toppings on the side.