In a large stock pot cook turkey over medium-high heat, breaking up with a spoon. Add onions, celery, red pepper and jalapeno pepper. Cook until the turkey is browned and vegetables are starting to soften. Add garlic and cook for one minute.
Add chili powder, oregano, cumin, hot pepper flakes and cayenne pepper; cook, stirring often, for two minutes.
Stir in diced tomatoes with juice and broth. Bring to a boil; reduce heat, cover and simmer, stirring occasionally, for 45 minutes.
Add beans and cilantro; cover and simmer for another 5 minutes or until heated through.