Remove seeds from the jalapeno or serrano pepper before chopping if you prefer milder chili. Brown turkey in canola oil on medium high heat. Add onion, peppers and carrot. The carrot adds color and nutrition without really affecting the taste. Add tomatoes and beans to a 4 quart or larger slow cooker and set on warm. Pour in meat and sautéed vegetables. Stir in spices and set on low for two or more hours. If it gets too thick for your taste, thin with beer or water. Garnish individual bowls with corn tortilla strips, shredded cheese and fresh cilantro, if desired. Substitute tofu for turkey to make vegan chili. Serves 20.