Heat oil in large, heavy pot over medium heat. After one minute, add cocoa, chili powder, paprika, cumin, and oregano and toast, stirring for 30 seconds
Add the onion, garlic, poblano, celery, and carrots and cook until soft, 4-5 minutes.
Turn the heat to medium-high and add the turkey to the pan. Season the turkey to taste with salt and pepper and break it up as it cooks. Cook until brown and crumbly, 6-8 minutes.
Add the beans, tomatoes, tomato paste, and broth and simmer the chili over low heat for 1 hour. Check for seasoning and add more salt and pepper if desired. Serve immediately, which grated cheese on top.
Leftover chili can be refrigerated for up to 5 days or frozen for up to 3 months.