In large stockpot, combine ground turkey, onion, bell pepper, garlic, jalapeño peppers, chili powder, cumin, coriander, oregano, marjoram and red pepper flakes.
Heat stockpot over medium-high heat. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
Add tomatoes and tomato sauce; bring to a boil. Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Add beans and cilantro. Cook 10 minutes longer. Top with cheese.