Spray a large skillet or low-walled pan lightly with oil, and heat over medium. Flick water droplets into the pan, and when they sizzle, add the ground turkey, breaking up any clumps with a spatula. Cook the turkey until browned, and then add the onions and chilis. Saute until the onions are soft, about 5 minutes.

Scootch the turkey mixture to one side, and, if there are turkey juices left in the pan, tilt the pan to pool the juices in the cleared area. Or, pour a little of olive oil into the cleared area.

Sprinkle the spices over the liquid and stir to form a fragrant paste. Add the tomato paste, and mix thoroughly with the spices.

Pour in the tomato sauce, and mix everything together, seasoning with a big pinch or two of salt. Reduce heat to low and serve when you're ready.