Peel, rinse, and chop onion. Rinse the jalapeño, remove the seeds, and mince.
If using, rinse and chop cilantro. Peel and thinly slice scallion.
In a large skillet over medium heat, add cumin, coriander, and cinnamon. Cook until fragrant, stirring often, 2-3 minutes. Transfer spices to a plate.
Add oil to the skillet and heat. Add onion and cook until golden, 12-14 minutes. Add jalapeño and cook until fragrant, about 1 minute more.
Add turkey and spices. Cook until turkey is browned, breaking up clumps with a mixing spoon, about 5 minutes.
Add tomatoes, water, and cocoa powder. Stir to combine. Bring to a boil, then reduce heat to simmer. Simmer for 20 minutes. Stir in salt. If using, serve sprinkled with cilantro and/or scallions.
Notes
Serve with cornbread or over rice. Add a side of sautéed cooking greens or a tossed salad.
For extra heat, add another rinsed and minced jalapeño pepper in step 4.
You can use 1 teaspoon anise seed in place of ½ teaspoon of the cumin and ½ teaspoon of the coriander, if you like.