Place Dutch oven on stove top on medium heat. When pot is hot, add avocado oil. Add garlic and cook until fragrant, about a minute. Add onions and cook for about 2 minutes.
Using a wooden spoon, add ground turkey sausage. Mash the turkey sausage around until you get crumbly pieces. Turkey doesn't need long to cook, Cook until just brown, DON'T OVERCOOK OR IT WILL BE VERY TOUGH.
Add cumin, cayenne, chili powder, and mix into the meat. Then add the tomato paste, poblano peppers, cocoa powder, and sucanat. Pour the bouillon mix in.
Add the diced tomatoes. Then add the beans and stir. Bring to a boil, then reduce to low, Let the chili simmer for 25-30 minutes, stirring frequently so that the bottom of the pot doesn't scorch.
Add salt to taste.* Serve with a side of warm cornbread and enjoy!