2) While potatoes are coming to a boil, heat a chilli pot with extra-virgin olive oil, two turns of the pan, over medium-high to high heat. Add the turkey and brown, then add the onion and cook 2 to 3 minutes. Chop the chillies, then add them, along with the garlic, to the turkey. Stir in the spices and add salt and pepper, to taste. Cook for 8 to 10 minutes, then add the tomato puree and cook for 1 minute. Stir in the stock and simmer a few minutes to thicken and combine flavours.
3) Preheat the grill.
4) Transfer the chilli to a casserole, spread the potatoes over the top and cover with the cheese. Brown under the grill until golden, and serve.