Over high heat, preheat a large 5-6 quart Dutch oven, ceramic non-stick skillet or heavy bottom pot. Add ground turkey and cook for about 5 minutes or until no longer pink, stirring and breaking into small pieces with spatula. Transfer to a bowl, and set aside. Drain any fat from the pan.
Return skillet or pot to medium heat and add the oil. Add garlic and onion, and sauté for about 5 minutes or until translucent, stirring occasionally. Add celery, carrot and bell peppers, sauté for 5 more minutes, stirring occasionally. Add the chili powder, cumin, paprika, oregano, and cocoa powder and saute for an additional minute.
Add the turkey back to the pan along with the jalapeno pepper, bay leaf, tomatoes, tomato paste, chicken broth, and maple syrup. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes. Stir to blend well.
Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Season with salt and pepper to taste. Serve in bowls with cheddar cheese, sour cream or Greek yogurt, and lime wedges, if desired.