Dice the onion, red bell pepper, and zucchini. Mince the garlic.

Drain and rinse the chickpeas and kidney beans.

In a large pot, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

Add the minced garlic and cook for an additional minute.

Add the ground turkey to the pot and cook until browned, about 7-10 minutes.

Stir in the diced red bell pepper and zucchini, cooking for another 5 minutes.

Add the cumin, paprika, oregano, salt, and black pepper, stirring to combine.

Pour in the canned diced tomatoes, chickpeas, and kidney beans. Stir well.

Bring the mixture to a simmer. Reduce heat to low and cover, cooking for 20 minutes.

Stir occasionally and adjust seasoning if necessary.

Ladle the chili into bowls and garnish with chopped parsley and crumbled feta cheese.

Serve hot with crusty bread or over rice if desired.