In a large saucepan or pot, brown turkey meat in refined coconut oil over medium heat. Crumble turkey and break apart as much as possible. Add onion and stir for about 2 minutes.
Add garlic, jalapeno (if using), chili powder, Ortega chilis, oregano, cacao, cinnamon, cumin seed, salt, and tomatoes. Mix thoroughly until spices are well blended with meat and meat is lightly browned (about 3 minutes).
Add broth and bring to a boil, then reduce heat to simmer, and simmer for 5 minutes.
Dish out 2 cups of chili mixture. Put about one cup of chili at a time into the blender. Add ½ cup of chopped bell pepper, 1 cup celery, and ¼ cup zucchini, at a time and purée. Pour each mixture back into the remaining chili pot. Adding the puréed vegetables not only makes the chili tasty, but is a great way to add fiber and vitamins without overcooking.
Add the beans. Stir thoroughly and heat through on medium-low, about 5 minutes. Serve hot.