Heat oil in a heavy pot over medium heat. Add onions and sauté until light brown, about 10 minutes. Add oregano and cumin. Stir to combine. Add 2 tbsp water to help prevent the turkey from sticking to the pan.
Add the turkey and cook until it is no longer pink, breaking it up with a spoon as it cooks. Stir in the chili powder, bay leaves, cocoa powder, salt, and cinnamon. Add the tomatoes, stock, and cannellini beans. Reduce heat to a simmer and cook, uncovered, for 2-3 hours, or until the chili thickens. Stir in brown sugar. Taste and season with sea salt as necessary. Scoop into individual bowls and serve with an assortment of toppings.