In a Dutch oven over medium heat, swirl the olive oil to coat the pan. Cook the ground turkey, chopping as needed, to brown on all sides.
Stir in the onion and cook 5 minutes longer. Add the garlic and cook until fragrant, about 30 seconds. Add the chili powder, cumin, oregano, salt and pepper, and cook 30 seconds longer.
Stir in the tomatoes, beans, mushrooms, Tabasco sauce, sweet potato, quinoa, and chicken stock. Bring to a boil and then reduce heat to a simmer. Cook, covered for 25 to 30 minutes, until quinoa is cooked through and the chili has thickened. Add more chicken broth if needed.
Serve with diced avocado and sour cream, if desired.