Heat the oil in a large heavy stockpot over medium-high heat. Add the turkey, chili powder, cumin, salt, and cayenne and cook, stirring to break up the meat, until the turkey loses its pink color, about 5 minutes. Add the onions, bell peppers, and celery and cook until they soften, about 4 minutes. Add the tomatoes, cilantro, jalapenos, and garlic and cook to blend the flavors, about 3 minutes.
Stir in the white beans, black beans, and chicken stock. Bring to a boil over high heat. Reduce the heat to medium-low. Simmer, uncovered, stirring occasionally, until the mixture has thickened, about 45 minutes. Serve immediately.
Yield: 6 cups; 4 to 6 servings