Place a large stockpot on the stove over medium heat. Add olive oil and onions and saute until onions are softened and lightly browned; about 5 minutes.
Add ground turkey and cook until turkey is no longer pink; about 5-7 minutes.
Add all spices (chili powder, cumin, garlic salt and mustard powder) to the pan and cook for several minutes to allow the spices to absorb completely.
Stir in tomatoes, beans and chicken broth. Lower the heat to low and continue to cook for at least 20-30, stirring often, as the chili thickens. (I recommend cooking for at least 45 minutes to an hour). Note, if you need to cook it faster, turn the heat up a little to help thicken and keep stirring often to keep it from scorchin on the bottom.
Turn off the heat and stir in the chopped chocolate until it's completely melted and incorporated.
Serve with your favorite toppings, like cheese, sour cream, avocado, diced tomatoes, jalapenos, chips, etc.
This recipe is from a family friend of my mothers that has been in our family for over 30 years. I did adapt it a little over the years which is when the chocolate addition came in!