Warm the avocado oil in a large saucepan over medium heat. Add the onion, green pepper, garlic, and salt; cook for about 5 minutes, or until vegetables are softened and the onion is just beginning to become translucent.

Stir in the crumbled tempeh. Continue to cook, stirring often, until tempeh is lightly browned, about 5 minutes more.

Add the chili powder, cumin, coriander and cayenne (if using) to the pan. Stir to coat the tempeh and veggies; when the mixture becomes fragrant (about 1 minute), fold in the salsa. Once everything is coated, add the water or stock, tomatoes, and zucchini.

Bring the chili to a simmer, then reduce heat to medium-low. Simmer for 10 minutes to bring the flavors together, then remove from heat. Season with additional salt and pepper if needed.

Serve with sour cream, yogurt, cheese, and/or onions.