In a large skillet, cook diced onions in olive oil over medium heat for approximately 5 minutes. Add ground turkey and cook until brown, breaking it up as it cooks. Add cumin and chili powder. Add drained canned beans and chopped chipotle peppers. Stir well to incorporate.
Transfer to a large pot. Add tomatoes and BBQ sauce. Bring to a boil, when boiling, lower heat and simmer for 10 minutes. Season with salt & pepper to taste. Garnish with shredded Monterey Jack cheese, shredded cheddar cheese and sour cream.