Tonight's Chili (one of many variations)

Turkey Quinoa Zucchini Chili

4 cans diced tomatoes
2 cans corn (do not drain) (plus the liquid and remaining corn from the corn bread, if you make that)
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can cannellini beans, rinsed and drained
1-1.5 lbs ground turkey
1 large onion, diced
3 tbs taco seasoning
1/2 cup rinsed quinoa
1 cup water or chicken broths
1 large zucchini, rinsed, cored (cut out seeds) and diced.
1/2 cup Lawry's Signature Steakhouse marinade
1 tsp minced garlic
Agave to taste


1. Put canned ingredients in a large cooking pot and heat on medium low.
2. Brown turkey with onion and taco seasoning.
3. Cook quinoa and water/ broth on medium heat until water is fully absorbed.
4. Sauté zucchini with garlic and marinade until marinade thickens.
5. Add turkey, quinoa and zucchini to chili pot.
6. Add agave and/ or additional steakhouse marinade to taste.
7. Let simmer on low heat until ready to serve (30 minutes to 2 hours- whatever fit your schedule). :)
8. Serve with shredded cheese and plain Greek yogurt/ sour cream.

This batch fed 8 hungry adults, two picky kids and still had a little leftover.