Heat the oil over medium heat in a large dutch oven. Add the onions, garlic and both peppers. Saute for about 5 minutes. Add the turkey and brown until cooked through.
Stir in the flour, chili powder, cumin, cayenne and cocoa. Cook over low heat for a couple of minutes. Add the cayenne, vinegar, coffee, tomatoes and salt. Bring to a boil and simmer for 45 minutes.
Add the black beans and cook for 10 more minutes.
Serve with your favorite chili toppings (sour cream, cheddar cheese, scallions, avocado, etc)!