Heat ghee in a Dutch oven over medium heat. Add turkey, onion, garlic, and black pepper. Cook and stir until turkey is browned, about 6 minutes. Drain and discard fat.
Stir tomatoes, tomato paste, celery, chili powder, Worcestershire sauce, cumin, oregano, garlic powder, onion powder, and salt into the turkey mixture. Add broth, black beans, and kidney beans; stir to combine. Add quinoa; bring to a boil. Reduce heat to low and simmer until quinoa is tender, about 40 minutes.