Heat oil in a large pot or Dutch oven over medium heat. Add the onions, bell pepper, and carrots, cover and cook, stirring occasionally, until vegetables are soft (roughly 10-12 minutes). Add the cumin and cook for a couple of minutes. Add the ground beef or turkey and jalapenos.
Cook the beef or turkey until no longer pink, breaking up clumps of meat. Stir in the tomatoes, kale, 2 cups of water, green chiles and juice, chili powder, oregano, paprika, Chinese Five Spice, season with salt, and pepper. Stir together until all ingredients are well-blended.
Cook partially covered for 30 minutes, stirring occasionally. Add the rinsed beans and 1 -2 cups of water (depending on the consistency you like), and cook for an additional 30 minutes. Season with a little more salt and pepper.
Serve with shredded cheese, a dollop of sour cream and some chives.