Warm the oil in a stockpot set over medium heat until shimmering. Stir in 1 tablespoon of the chili powder and toast for 1 minute. Add in 1 teaspoon of salt, onion and carrots, stirring occasionally until mostly softened, about 9 minutes.
Meanwhile, place the chopped chocolate in a bowl. Heat 1 cup of the chicken broth in a saucepan set over medium heat until steam rises from the top, about 3 minutes. Pour the chicken broth over the chocolate and set aside for 2 minutes. Then whisk the chocolate and broth together until combined. Toss in the mission figs.
Spoon the chipotle peppers, tomato puree, figs, and chocolate broth into the bowl of a food processor. Process until smooth.
Stir in the pinto beans, bell pepper, and turkey into the stockpot to tumble with the chili-coated onion and carrots. Pour in the pureed fig tomato mixture. Stir in the remaining 3 cups of chicken broth. Season to taste. Simmer for about 10 minutes. Serve with a dollop of yogurt and chopped scallions if desired.