In a large Dutch oven, heat 1 tablespoon of the oil until shimmering. Add half of the turkey and cook over high heat, undisturbed, until browned on the bottom, about 3 minutes. Stir the turkey and cook until no pink remains, about 2 minutes longer. Transfer the cooked turkey to a bowl and repeat with 1 more tablespoon of oil and the remaining turkey.
Add the remaining 2 tablespoons of oil and the onion to the pot. Cook over moderate heat until softened, about 5 minutes. Add the garlic, chile powder, cumin, oregano and chipotle powder and cook, stirring, until fragrant, about 2 minutes. Return the turkey to the pot. Stir in the carrot, bell pepper, tomato puree, beans and lager and bring to a boil. Stir in the stock and vinegar, cover and simmer over low heat for 45 minutes. Add the thyme, season with salt and pepper and serve, garnished with chives.
Crisp, malty lager: Blue Point Brewing Company Toasted Lager.