1. Heat a large skillet over medium-high heat and brown the ground turkey, breaking it apart, until fully cooked (about 5-7 minutes). Season the meat with 1 teaspoon salt, 1/2 teaspoon black pepper, chili powder, 1/2 teaspoon oregano, 1/4 teaspoon paprika, and minced garlic. Sauté for 1 minute until garlic is fragrant. Remove the cooked meat from the skillet and set aside.

2. Reduce heat to medium, add olive or avocado oil, and sauté zucchini, bell pepper, and onion, seasoned with remaining salt, pepper, garlic powder, onion powder, oregano, basil, paprika, until onions are translucent and vegetables are tender (about 5 to 10 minutes).

3. Return the meat to the skillet. Stir in tomato paste and water, then add spinach (or any optional vegetables and beans). Cover and simmer for 5 to 10 minutes, until the spinach is wilted and vegetables are cooked through but still retain some texture. If using jalapeño or diced tomatoes, add them with the other vegetables or after the meat returns to the pan.

4. Adjust seasoning as needed. For extra flavor or heat, add chili garlic sauce, red pepper flakes, or smoked paprika during cooking or before serving.