Step 1

Drizzle the oil in a 5 QT Dutch oven or large pot and bring to medium-high heat. Add the chopped onion and stir to coat. Add the ground turkey and stir together. Cook, stirring occasionally and breaking up the turkey into small chunks, for 5-6 minutes until cooked through. Add the garlic and stir together. Cook for an additional minute.

Step 2

Add the chili powder, cumin, salt and cayenne to the meat and stir to coat. Add the diced tomatoes with their juices, tomato sauce, kidney beans, broth and dry pasta and stir to combine. Bring the mixture to a strong simmer and cover. Reduce the heat to low and simmer covered for 12-13 minutes until the pasta is cooked.

Step 3

Uncover the pot and stir, making sure nothing is stuck to the bottom. Continue to simmer, stirring occasionally, for another 3-4 minutes to thicken the sauce. Sprinkle the cheese over top and cover the pot. Cook on low for another 2 minutes until the cheese is melted. Stir together before serving.