Heat a large saucepan over medium heat and add meat. Cook and stir, breaking up clumps until browned. (If using ground turkey, you might need to add a little oil.)
Chop the onion and mince the garlic. Add to the meat and turn heat down to medium-low. Cook and stir occasionally while you continue.
Chop the celery (about 1-1/2 cups) and slice, dice or grate the carrots (about 2 cups), adding and stirring after each one.
Add chili powder and cumin. Cook and stir 1 minute to release the flavors.
Stir in tomatoes. Cover and adjust heat to keep at a simmer while you continue.
Drain and rinse the beans in a colander, then add to the mixture, along with all of the remaining ingredients.
Keep covered and simmer on low about 1 hour or more. The longer it simmers and stands the better it tastes. NOTE: You can also make it the day before and reheat before serving, for better flavor.
Taste and adjust seasonings for a spicier chili if desired. Depending on the amount of salt in the canned tomatoes and beans, you might want to add more at this point.