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.
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