Dice the yellow onion, red bell pepper, and jalapeno pepper. Mince the garlic.

Set aside the diced and minced ingredients.

In a large Dutch oven or soup pot, add olive oil and heat over medium-low heat.

Add the diced onions and saute for approximately 5 minutes, stirring frequently, until softened.

Add the minced garlic and cook, stirring often, for 2 minutes, until fragrant.

Increase the heat to medium or medium-high and add the ground turkey.

Cook the ground turkey until browned, breaking it into small pieces using a potato masher.

Add the diced jalapeno, red bell pepper, and tomatoes to the pot and saute for 1 minute.

Add the chicken stock, tomato sauce, and apple cider vinegar and stir to combine.

Add the kidney beans, chili powder, paprika, cayenne pepper, cacao (baker's chocolate), and salt.

Stir well to combine all ingredients.

Simmer the chili over medium-low heat for 40 minutes, stirring occasionally.

If the chili becomes too thick, add a splash of chicken stock as needed.

After 40 minutes, turn off the heat and let the chili rest on the stove for 5 minutes before serving.

Serve the chili with your preferred toppings, such as monterey jack and cheddar cheese, sour cream, minced cilantro, diced avocado, and diced tomatoes.