In a food processor combine celery and carrots. Cover and process until coarsely chopped. Transfer to a resealable plastic bag. Add onion and garlic to food processor. Cover and process until finely chopped; transfer to the same bag. Add chili powder, oil, cumin, salt, and black pepper; seal bag. Chill for up to 24 hours.
Place beans in another resealable plastic bag; seal bag. Chill until needed.
To serve, in a 6- to 8-quart Dutch oven cook ground turkey and vegetable mixture over medium heat until turkey is brown and vegetables are tender, using a wooden spoon to break up turkey as it cooks. Stir in tomatoes, green chile peppers (if desired), and beans. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally. If desired, sprinkle individual servings with cheese.