Heat oil in a large Dutch oven or pot with a fitted lid over medium-high heat. Once hot, add the turkey and cook until no longer pink, breaking up with a wooden spoon.
When cooked through, add the onions, garlic, garlic powder, cumin, salt, chili powder, paprika, and oregano; cook 2-3 minutes. Add the bell pepper, stir, and cook 2-3 minutes more.
Add canned tomatoes, beans, tomato sauce, refried beans, chicken broth and water. Bring to a boil, cover and simmer about 15 minutes.
Stir in the uncooked pasta and simmer uncovered over medium heat until al dente, about 8-10 minutes or according to package directions. Remove the pot from heat and top with the cheese, cover and let sit for about 2-3 minutes, until the cheese melts. Serve immediately garnished with fresh cilantro and scallions.