In a large Dutch oven, bring the oil up to heat on medium. Add in the onions and cook until lightly browned, about 5 minutes. Next add in the garlic and cook until fragrant, about 2 minutes.
Add in the ground turkey, breaking it up with a wooden spoon. Next add in the chili powder, cumin, paprika, cayenne and a sprinkling of salt and pepper. Cook the meat until browned and cooked through, about 5-7 minutes.
After the meat has browned, add in the tomato pasta and stir to combine. Lastly add in the refried beans, kidney beans, canned tomatoes and the ½ cup of water used to rinse out the tomato can. Stir, cover, turn on low and cook for at least 1 hour up to 3. The longer it cooks the better it tastes.
Make sure to occasionally check on it so the bottom doesn’t burn. If it starts looking too thick add a little water. Before serving check for seasoning and serve with tortilla chips, cheese and avocado.
Recipe Courtesy of Megan Mitchell