Chop all vegetables into small pieces.
In a large soup style pot saute all the vegetables in olive oil until soft. 15 minutes.
Add ground turkey to sauteed vegetable and stir until well cooked.
Stir in all seasonings; cumin, oregano, paprika, chili powder, black pepper, celery salt, kosher salt. Mix well to incorporate all the seasonings.
Dump in tomato paste, Rotel tomatoes, and pinto beans.
Mix all ingredients well.
Reduce your heat to low and let simmer for 1 hour to meld all the flavors and thicken the chili. Stir often. Be sure to taste the mixture to see if it needs more salt, pepper or chili powder to your liking.
Put chili into large bowls and garnish with shredded cheddar cheese (Tillamook), finely chopped jalapeno and fresh onion.
Pair the chili with a local pale ale beer.
Cheers!
