Step 1

In a large Dutch oven, heat the oil over medium heat. Add the turkey and cook, stirring to break into pieces, until browned and cooked through, about 6 minutes. Using a slotted spoon, transfer the turkey to a paper towel–lined plate to drain.

Step 2

Add the onion and poblano to the Dutch oven. Cook over medium heat, stirring occasionally, until softened, about 10 minutes. Stir in the garlic, chili powder, cocoa powder, cumin, salt and pepper. Cook, stirring, for 30 seconds.

Step 3

Stir in the black beans, tomatoes, chicken broth and turkey. Bring to a boil over medium-high. Reduce heat to medium-low, cover and cook, stirring occasionally, until the flavors meld, about 20 minutes.

Step 4

Season the chili with more salt and pepper, to taste. Garnish with sour cream, cheese, avocado, and scallions. Serve with lime wedges.