In a large heavy duty Dutch Oven, heat the olive oil over medium heat.
Add the turkey and brown, 5 to 7 minutes.
Add the onion, bell pepper, and jalapeno. Saute until softened, 3 minutes longer.
Stir in the chopped squash and garlic.
Add the tomato paste, cumin, chili powder, salt, cocoa powder, paprika, cayenne, and mustard to coat.
Add in the broth, a bit at a time, scraping up any browned bits.
Add in the bay leaves, balsamic vinegar, coconut aminos, and tomatoes.
Bring to a simmer over low heat, covered, for 2 hours.
Off heat, squeeze in the juice of one lime.
Serve with minced red onion, chives, or scallions for garnish.