Turkey Chili

Heat oil in a medium Dutch oven over medium-high heat. Add onion and poblano; cook, stirring occasionally, until lightly browned and softened, about 5 minutes. Add tomato paste, chili powder, cumin, paprika, coriander, garlic powder, onion powder and oregano; cook, stirring constantly, until the spices are fragrant and the tomato paste has darkened, about 1 minute. Stir in tomatoes and water, scraping to release any browned bits from the bottom of the pot. Add turkey, stirring to crumble. Add beans, chipotles and salt; bring to a simmer over medium-high heat. Reduce heat to medium to maintain a simmer; cover and cook, stirring occasionally, until the chiles are tender and the turkey is cooked through, about 15 minutes. Divide the soup among 4 bowls. Garnish with cheese, yogurt, avocado, cilantro, chips, lime wedges, jalapeños (or serranos) and/or radishes, if desired.