Preheat your oven to 275.
In a heavy bottom pan over medium heat add 3 tablespoons olive oil. Once the oil is heated add 1/4 of the onion and 1 minced garlic clove, cook for 3 or so minutes until the mixture begins to soften. Add the ground turkey and cook for 5 minutes, using your wooden spoon to break up the turkey into small pieces. Add 1/2 tbsp of chili powder and 1/2 tbsp of cumin, season with salt and pepper and continue to cook until the turkey is cooked through. Taste and adjust seasoning as needed. Once the turkey is cooked through remove from the pan and set aside in a bowl.
Add 3 more tablespoons of olive oil to the pan and heat. Once the oil is heated add the remaining onion and garlic and cook for 3 or so minutes  (be careful not to brown) add the diced carrots and cook for 3 to 4 minutes, add the diced green pepper and the jalapeño and cook for 3 to 4 minutes, season with salt. Add the zucchini and mushrooms and thyme springs and cook for 5 minutes. Add more olive oil if needed. Add 1 tbsp of chili powder, 1/2 tbsp of cumin, 1 teaspoon of Aleppo pepper 1 teaspoon of oregano 1 teaspoon of cayenne (optional) and continue to cook for 10 minutes. Add the 2 cans of diced tomatoes, 1 cup Guinness, 1 cup of  stock and the coco powder. Bring to a gentle boil. Drain the kidney and black beans and add them to the pot. Add the bay leaf and add the turkey mixture back into the pot. Give everything a stir season with more salt and pepper. Once everything is gently boiling put on a tight fitting lid and place in the oven for an hour and a half.
Remove from the oven and enjoy.

This is best served with rice, sour cream, cheese, scallions and avocado (which if you know me you know I would never have because I strongly dislike avocado). You can set up a topping bar so everyone can pick their own toppings.