In a large dutch-oven, heat oil over medium high heat. Add ground turkey and cook until no longer pink on the outside, about 8-10 minutes.

Add onion, celery, carrots, and bell pepper. Cook for about 5 minutes or until the vegetables begin to soften.

Stir in grated ginger and chili seasoning mix. Then add the pinto beans with the liquid, tomatoes, pineapple chunks with its juices, chiles, soy sauce, and brown sugar. Season with salt, to taste.

Bring the chili to a simmer, reduce heat to low, and simmer for 20 minutes, covered, stirring a few times throughout cooking.

Serve with freshly grated cheddar cheese and green onions.