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Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring to break apart as much as possible. Season with taco seasoning mix and other optional seasonings. Mix until meat is evenly coated with seasonings. Continue cooking until turkey is well browned.
Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes.
Add salsa, tomatoes, beans and tomato paste and continue cooking at a moderate simmer for ten minutes. Adjust the thickness by adding beef broth or water as necessary.
While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat, and saute the onion and green bell pepper for five minutes, or until onion is translucent and bell pepper is lightly browned. Add to chili pot and continue cooking at a very low simmer.
In the same skillet, saute the zucchini in the same way as the bell peppers, then add to the chili pot. Reduce heat and continue cooking for 15 minutes more. Adjust consistency with beef broth or water as needed.
Ladle chili into serving bowls. Top with cheese, sour cream, and green onion.