Turkey Cincinnati Chili

Heat the 1 tablespoon olive oil in a large Dutch oven or soup pot over medium-high heat. Add the 1 large onion and cook, stirring, until softened, about 5 minutes. Add the 3 garlic cloves and cook for 30 seconds.
Add the 1 pound lean ground turkey and cook, breaking it up with a wooden spoon into small pieces, until just cooked through and no longer pink, about 5 minutes.
Add the 2 green bell peppers and cook until they begin to soften, about 2 minutes. Add the 2 tablespoons chili powder, 1 tablespoon unsweetened natural cocoa, 2 teaspoons paprika, 1 teaspoon ground cumin, 1 teaspoon dried oregano (if using), "1, 1/2 teaspoon ground allspice, 1/2 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon ground cloves and cook, stirring, until fragrant, about 1 minute.
Add the 1 (14.5-ounce) can tomato sauce, 1 (14.5-ounce) can diced tomatoes with their juice, 1/2 cup water, 1 tablespoon unsulfured molasses, and "1 and bring to a boil. Reduce the heat to low and simmer gently, partially covered, until the mixture has thickened considerably but is still somewhat soupy, about 2 hours.
Remove and discard the bay leaf. Serve the chili over the 8 ounces spaghetti, topped with the 1 cup canned kidney beans, 1/4 cup grated extra-sharp Cheddar cheese, and 4 teaspoons finely diced red onion.