Bring a large pot of water to a boil, salt it, add the fusilli and cook until al dente. Drain.
While the pasta is working, in a large pot, add the EVOO, 2 turns of the pan, and heat over medium heat. Add the beef (or turkey) and cook, stirring to break it up, until browned, 8 to 10 minutes. Stir in the bell peppers, onion and garlic; season with the chili powder, salt and pepper. Cook the veggies, stirring frequently, until tender, 3 to 4 minutes. Add the chicken stock (or water) and scrape up any browned bits from the bottom of the pot. Add the tomatoes, ketchup and mustard and bring it to a bubble. Simmer the chili to let the flavors come together and to thicken it slightly, 8 to 10 minutes.
Divide the pasta among bowls. Top with a ladleful of chili. Sprinkle with ingredients from the fixins bar.
