In a large pot, Le Creuset, Dutch oven, or slow cooker, heat olive oil. When shimmering, add the celery, garlic, and the chopped onion and sauté until softened. Add turkey, breaking up lumps of meat, until it loses its pink color.
Mix together chili powder, salt, cinnamon, basil, oregano, allspice, cumin, and pepper in a little bowl until well blended. Add this dry spice mix to the turkey. Cook and stir for about a minute.
Add the puréed tomatoes, tomato paste, red wine vinegar, the optional veggies, bouillon cube and the chocolate. Bring to a boil, then reduce heat to low. Cover and let simmer for about an hour.
Uncover and stir, letting chili simmer for another 1/2 hour.
Place the grated cheese and crème fraîche in separate bowls. Serve chili and let everyone choose their own toppings.
If Making In A Slow Cooker:
Sauté the onions, garlic, and celery, then brown the turkey in a sauté pan. Mix together all dry spices in a little bowl until well blended. Add the dry spice mix to the turkey, cook and stir for about a minute. Transfer mixture to the slow cooker and add the remaining ingredients, stir. Cook on the high setting for 2 hours. Serve.