Under a broiler on HIGH or over the flame on your stovetop, char the poblano peppers all over, turning them occasionally with metal tongs, until they’re completely black, about 8 minutes. Transfer to a large resealable plastic bag, seal, and let sit for 15 minutes. Once cool enough to handle, use a paper towel to wipe off the charred skin. Stem and seed the peppers, then finely chop.
Meanwhile, in a large Dutch oven or heavy-bottomed pot, heat the oil. Add the onion and cook over moderate heat, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Increase the heat to high and add the ground turkey, breaking it up with your spoon, until it is just cooked through, about 5 minutes. Stir in the spices and season with salt and pepper. Cook for 1 minute, or until the spices smell toasty and fragrant.
Add the tomatoes, canned pumpkin, chicken stock, coffee, chipotle chiles, and the adobo sauce and stir until combined. Stir in the chopped poblanos and season with salt and pepper. Bring the chili to a boil, then reduce the heat to low and simmer until the color has deepened and the chili has thickened slightly, at least 30 minutes. If your chili gets too thick, gradually add more chicken stock.
Stir in the beans and cook until heated through, about 5 minutes more. Season with salt and pepper, if needed. If you’d like to make the chili spicier, then add more adobo sauce 1 tablespoon at a time. Ladle the chili into bowls and garnish with sour cream, avocado, sliced onion, toasted pepitas, and cilantro. Serve right away, passing lime wedges and hot sauce at the table.