Heat oil in large pot over medium heat. Add onion, green pepper and garlic. Saut 4 minutes or until onion is soft. Add carrots and cook 2 minutes. Add the turkey and tofu, break up with a wooden spoon and brown. Add zucchini, crookneck squash, jalapeo, chili powder, oregano and cumin, saut 1 minute. Add the beef broth and tomatoes, breaking up tomatoes with a wooden spoon. Bring to a boil. Lower heat, simmer, partially covered for 25 minutes.
Stir in the kidney beans. Simmer uncovered, stirring, until the sauce is reduced and thickened to the right consistency, 20 to 60 minutes. Season with salt to taste.