In a large soup pot, warm the olive oil and butter over medium-high heat. Add the onion and poblano pepper and sauté until softened, about 5 minutes. Season with salt and pepper. Add the garlic, cumin, coriander, oregano and chili powder and cook, stirring, for 1 minute.
Add the ground turkey and cook, breaking up the large pieces, until it is no longer pink. To the mixture add the beans, Swiss chard, chicken stock and lime juice. Bring to a boil then reduce to a simmer. Cook for about 45 to 50 minutes, stirring occasionally, or until the liquid has reduced by about half and the mixture has thickened. Stir in the cilantro and simmer for about 5 minutes more while you slice avocado and grate the cheese.
To serve, ladle the chili into individual serving bowls, top with a sprinkling of cheese, a couple slices of avocado and some cilantro. If desired, finish the dish with a drizzle of smokey chipotle or baklouti green chili oil. Serve chili with lime wedges on the side.