In a Dutch oven or large pot, heat oil over medium-high heat. Add in onion and garlic. Sauté for 1-2 minutes. Add ground turkey and chorizo. Cook, while crumbling both meats, until both are cooked through and no longer pink, about 4-5 minutes.
Stir in chili powder, cocoa powder, cayenne, cumin, oregano, and salt. Add in tomatoes, chicken broth, and cannellini beans. Stir to combine. Bring to a boil, then simmer for 15-20 minutes on low heat until chili thickens. Serve, garnish with toppings and enjoy!