In a 12-inch nonstick frying pan, combine onion and oil over medium high heat. Stir often until lightly browned, 5-6 minutes.
Add turkey, garlic, and chili powder to pan. Stir often, breaking meat up as it cooks, until meat is well browned, about 4 minutes. Add broth and mole paste. Whisk paste into broth as it heats until it is completely dissolved.
Stir in beans, then cover pan and simmer, stirring occasionally, until heated through, 3-4 minutes.
Spoon chili into bowls to serve. Offer sour cream and onions to add to taste.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More about Privacy