Heat a Dutch oven over medium-high heat. Add oil to the pan and swirl to coat.
Add onion and poblano; saute until almost tender, 6–7 minutes.
Add garlic; saute 1 minute.
Stir in chili powder, cumin and turkey; cook until turkey is done, stirring to crumble, about 4 minutes.
In a small bowl, mash 1 cup of beans with a fork.
Add mashed beans, whole beans, chicken stock and salt to the pan.
Bring mixture to a boil; reduce heat, and simmer, partially covered, for 10 minutes.
Ladle chili into bowls; top with sour cream, green onions and cilantro.
