In a large skillet brown the turkey over medium-high heat, breaking it up as you cook it. When the turkey is crumbled and cooked through, drain off the excess fat and remove it to a platter. Cover loosely with foil to keep warm; set aside.
Wipe out the inside of the skillet and add the olive oil. Heat the olive oil over medium-high heat. Add the onions and garlic and cook until they soften, about 2 to 3 minutes. Add the zucchini and diced peppers and sauté until they are soft, about 8 minutes. Stir in the salt, chili powder, cumin, oregano, paprika, basil, and sugar. Add the diced tomatoes and beans; bring the chili just to a simmer. Fold in the turkey and cook for another 1 to 2 minutes or until the turkey is heated through.
Remove the chili from the heat and serve on top of the rice. Garnish with avocado, scallions, or the toppings of your choice. Leftovers may be store, refrigerated, in an airtight container for up to 3 days, or completely cooled chili may be frozen in airtight containers for up to 3 months.