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
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
and simmer for 40 minutes, stirring occasionally. Remove bay leaf and serve.