Brown the turkey in a skillet till nearly done. Transfer to a slow cooker.
Add the balance of ingredients through raw cacao into the slow cooker.
Cook on low for 6-8 hours.
If chili looks too watery before serving, add in the arrowroot powder to help absorb some of the water. Sprinkle over the chili and stir in.
Serve warm. Store leftover in the refrigerator; or freeze in glass jars for up to 3 months.
Notes
In my turkey chili recipe, I'll often use this opportunity to clear out my fridge. I'll add in cilantro, lime zest, or the last of some fresh tomatoes.