Before starting, add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup (3/4 cup) pasta water, then drain and return penne to the same pot, off heat.

Meanwhile, core, then cut pepper into 1/2-inch pieces.Peel, then cut onion into 1/2-inch pieces.Heat a large non-stick pan over high heat.

When the pan is hot, add 1 tbsp (1 1/2 tbsp) oil, then onions and turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.Add peppers and Southwest Spice Blend. Cook, stirring often, until peppers soften slightly, 1 min.Reduce heat to medium-high.

Add kidney beans with their liquid and crushed tomatoes. Season with salt and pepper. Bring to a gentle boil.Once boiling, cook, stirring occasionally, until peppers are tender, 6-8 min. (TIP: If chili reduces too much, add 1 tbsp of reserved pasta water at a time, until desired consistency.)

Meanwhile, add 2 tbsp (3 tbsp) butter and 2 tbsp (3 tbsp) reserved pasta water to the pot with penne. Warm on the stove, with the heat off, stirring constantly, until butter melts and penne is coated. Season with salt and pepper, to taste.When chili is done, stir in chipotle sauce. Season with salt and pepper, to taste. Divide buttered penne between bowls. Top penne with turkey chili, then sprinkle cheese over top.