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First, cook the ground turkey. In a large skillet, start by crumbling together the turkey, celery, onion and pepper over medium-high heat. Cook until the turkey is no longer pink, about 6 to 8 minutes.
Next, get the slow cooker in on the action. Transfer the turkey and vegetable mixture to a 5-quart slow cooker. Stir in the seasonings, tomatoes, pasta sauce, chili beans, water and corn. Cook the chili, covered, on high for 1 hour.
To really build flavor, cook the chili on low for an additional 5 to 6 hours.
To finish the chili, stir in the kidney and pinto beans. Cook covered on low for an additional 30 minutes or until hot.
Serve chili in bowls and, if desired, top with sour cream, avocado and jalapeno.