Place a large heavy pot, like a dutch oven, over high heat. When the pot is warm, add a very light coat of extra virgin olive oil. Add the ground turkey, and cook until it is all white, breaking it up into small pieces with a flat-edged utensil.
Move the turkey to one side, and add a bit more extra virgin olive oil to the empty space you have created. Add the onion, celery, garlic, and jalapeno on top of that new oil, and cook for a few minutes, stirring to cook them evenly, and stirring them into the turkey when the vegetables are browned. They will continue to get soft as the chili cooked, but you won't be able to get more color on them after this.
Reduce the heat to medium. Add the bay leaves, oregano, chili powder, and cumin, and stir to incorporate.
Add all of the tomatoes: diced (with the liquid), paste, and sauce. Stir well, making sure to break up the paste.
Add the chiles and chicken broth, and salt and pepper, and stir well.
Reduce the heat to a simmer, and cook the chili for about 15 minutes, stirring occasionally, and scraping off the sides as it gets thicker.
Add the rinsed, drained beans, and stir well. Simmer for another 10 minutes.