||Heat oil in a 3-4-quart saucepan over medium heat. Add onion and garlic; cook stirring frequently until softened.
||Add chili powder, cumin and oregano; stir 30 seconds or until fragrant.
||Add turkey and salt. Cook, breaking up turkey with a spoon until no longer pink.
||Stir in tomatoes, pinto beans, corn and zucchini. Cover and simmer over medium heat 15 minutes. If too liquid, simmer uncovered a few minutes longer. Serve warm with toppings, tortillas or cornbread.