Cut top of Jalapeño off and slice in half (end to end). Use a spoon to scrape out seeds. Mince jalapeño and garlic. In a large skillet pan or large soup pot (for one pot meal) add olive oil, onion, bell pepper, jalapeño, garlic cloves, and some hamburger seasoning to taste. 

Add Ground Turkey to pan and cook thoroughly on medium heat. 

In a 5 Quart Slow Cooker, add browned turkey mixture. For stovetop version, just add all ingredients into the same pot as the cooked turkey meat. Next add black beans, garbanzo beans, kidney beans, diced tomatoes, tomato sauce, chicken stock, garlic powder, brown sugar and all spices. I usually add a little more seasoning at this point as well. 

Stir all ingredients to combine. Put lid on. Depending on the time you have, set Slow Cooker on high for 4 hours or low for 6 hours -OR- cook on medium low on stovetop in large pot minimum 1 hour but up to 3 hours. The longer it cooks the better the flavors will be.

Try not to lift lid during cooking process as it will add 30 minutes of cook time for the slow cooker every time you do. You want to keep the heat and steam in. 

When done, remove lid and stir throughly. Serve in a bowl and top with your favorite toppings. I usually do cheddar cheese or pepper jack cheese, Greek yogurt or sour cream, and scallions (green onions). To complete the meal serve with cornbread and a salad. Store leftovers in the fridge in an airtight container. Will keep up to a week for best flavors.