In a large nonstick saucepan, heat oil over medium heat. Add garlic, onions, zucchini, and eggplant; cook for 5 minutes or until softened. Add mushrooms and cook 2 minutes longer. Remove vegetables from skillet and set aside. Add turkey to skillet, stirring to break it up; cook for 3 minutes or until no longer pink. Drain fat and add cooked vegetables to skillet.
Add tomato paste, tomatoes, stock, potatoes, beans, chili powder, basil, and bay leaf; bring to a boil. Cover, reduce heat to low and simmer for 40 minutes, stirring occasionally. Remove bay leaf and serve.