In a large Dutch oven over high heat, add oil. Add the turkey and saute for about 6 minutes until browned.
Add the diced onion, pasilla pepper, butternut squash, salt and pepper, and saute about 6 minutes until translucent. Add the garlic and stir 1 minute until fragrant. Add the chili powder, cumin, onion powder, coriander, chipotle powder, cinnamon and sugar; stir to combine. Next, add the pumpkin ale and scrape any brown bits off the bottom of the pan. Add the pumpkin and stir until well combined.
Stir in tomatoes and chicken stock and bring to a boil. Reduce to a simmer and cook for 30 minutes, stirring periodically.
Stir in the the beans and cook for an additional 20 minutes until the beans are warmed through. Season with any additional salt and pepper.