Heat the avocado oil in a large pot over medium-high heat. Add the turkey and let it sit for 3 minutes before breaking it up, so it browns. Cook until no pink remains, about 6 minutes.
Add the onion and bell pepper and cook for 5 minutes until soft. Stir in the garlic and chipotles and cook for 1 minute.
Add the chili powder, cumin, smoked paprika, oregano, cinnamon and cocoa. Stir for 1 minute until the spices smell toasty.
Pour in the tomatoes, both beans, the broth and the salt. Bring to a boil, then lower the heat and simmer uncovered for 25 minutes, stirring now and then, until thick.
Turn off the heat and stir in the lime juice and cilantro. Taste for salt.
Serve in bowls topped with Greek yogurt, cheddar, avocado and scallions.
