Saute in pan chopped onion, minced garlic, black pepper and ground turkey until brown.
Meanwhile, open all your canned goods. I like to rinse my beans. Add all canned goods (beans, diced tomatoes, sauce and paste) into a large pot, or as I prefer, a slow cooker. Turn pot on medium or slow cooker on high. Add cumin, chili powder and bay leaves. Stir well until fully mixed and the paste is blended well.
By now your meat should be browned. Drain excess fat and add all to pot/slow cooker. Lower heat if cooking in pot to low (if cooking in slow cooker, keep on high). Simmer for 1 hour at least. I like to keep mine cooking over an hr to really let the flavors mingle. Stir occasionally.
Remove bay leaves prior to servince. Serve in bowls and sprinkle with grated cheese, sour cream, diced onion, or any other garnishes you wish. Makes wonderful leftovers too!