Place a medium-size, nonstick skillet over medium-high heat and add 2 tablespoons EVOO, about two turns of the pan. Add the ground turkey, season with salt and pepper and cook for about 6-7 minutes, breaking up the pieces with the back of a wooden spoon or a potato masher, until brown all over.
Add another turn of the pan of EVOO if the mixture is dry, then add the onion, garlic and jalapeño. Cook for about 3-4 minutes, then add the chili powder and cumin, and cook for another couple of minutes. If the mixture seems dry, add a couple tablespoons of water to loosen it up. Turn the heat off and set aside to keep warm.