Heat the olive oil in a 5-quart / 4.7 L Dutch oven or 12-inch / 30 cm deep skillet over medium-high heat. Add the ground turkey and cook, breaking it apart with a wooden spoon, for 6 to 8 minutes until no longer pink and it reaches 165 F / 74 C.

Add the diced onion and cook 3 to 4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.

Add the tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook 1 minute, stirring, until the paste darkens slightly and the spices smell toasted.

Pour in the diced tomatoes with their juice, the drained kidney beans, and the chicken broth. Scrape up any browned bits from the bottom of the pot and bring everything to a boil.

Stir in the dry elbow macaroni. Reduce heat to a steady simmer, cover partially, and cook 12 to 14 minutes, stirring every 2 to 3 minutes so the pasta doesn't stick, until it's al dente and most of the liquid is absorbed.

Remove the pot from the heat and stir in half the cheddar until melted. The sauce should coat the pasta thickly. If it still looks soupy, let it rest 3 minutes off the heat, it'll thicken as the pasta keeps absorbing liquid.

Divide among bowls and top with the remaining cheddar. Let it melt for a minute before serving.