Originally from: http://www.thegoodiegirl.ca/butternut-squash-and-quinoa-chicken-chili/
This is something awesome to do with tasty food so we wanted to post it for you! Cheers!
I have a great hearty fall recipe for you.
My biggest question in sharing it is whether to call it a soup, a stew or a chili.
The original recipe I adapted called this a soup. Mine turned out to be more of a stew or chili because it was very hearty, chunky and not as juicy as I usually expect soup to be.
I think what happened was I, as usual, was very zealous with my portion of squash and chicken making it soak up a fair bit of the broth to make it and more of a chunky stew or chili.
Any way you prefer it, this recipe is great, just know that the longer you let it simmer and the more chicken, squash and quinoa you use, the heartier and thicker in texture it will be.
I think I’ll call it a chicken chili.
This chili has a great flavor – from the tomato and squash all the way to the quinoa and corn, every bite is tasty and has a little kick from the taco seasoning. If you like it even spicier, try a few red chili flakes.
This is a perfect, healthy recipe for the winter season we’re getting into and best of all, it comes together quickly.
I took it as a lunch at work and got a few jealous eyes staring over their sandwiches as they asked about it – it’s great as leftovers and a great sandwich alternative any day!
Butternut Squash and Quinoa Chicken Chili
Recipe adapted from Chelsea’s Messy Apron
Ingredients:
Rotisserie chicken – all white meat and some dark – about 1 ½ pounds total
½ cup quinoa or ancient grains
½ cup barley
1 medium butternut squash, cubed
1 can President’s Choice Blue Menu Six Bean Medley
1 can of corn
1 can diced tomatoes
1 teaspoon garlic powder
2 tablespoons of taco seasoning
5 cups chicken broth
Salt and pepper, to taste
1 tablespoon dried parsley
Optional: parmesan cheese and red chili flakes or hot sauce
Directions:
Carve up the rotisserie chicken, removing skin and cutting into bite sized chunks. Peel, seed, and chop the butternut squash into small bite-sized pieces (or buy pre-chopped butternut squash for an even faster prep). Rinse and drain the kidney beans and corn.
In a large pot, add in the chicken, quinoa, chopped squash, beans, corn, diced tomatoes, garlic, and taco seasoning.
Pour in the chicken broth and season to taste with salt, pepper and garlic powder.
Cover and simmer on low until the quinoa is cooked through and the squash is very tender. The longer it simmers the thicker it will be. Garnish with parmesan or red chili flakes, if desired.
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I know this sounds funny, but one of the first things I’m going to make when I get back is a big batch of granola bars. I’ve had some ideas for different variations on 
Oh, is this a delightful soup! And the best thing is that (get ready) it takes less than twenty minutes to get on the table.
Start by pouring broth into a pot. I used vegetable broth, but you can use chicken or beef—whatever you have on hand and whatever makes your skirt fly up and whatever makes you happy in life. 
Turn on the heat…
And bring it to a simmer/gentle boil.
Add a big ol’ spoonful of tomato paste, and can I take this opportunity to say just how much I love the addition of tomato paste to any soup? Except maybe potato soup, which would be a little weird. But for every other soup: tomato paste is my life! 
Stir it until the tomato paste is all incorporated and the mixture is very hot/starting to boil.
Then grab a bag o’ frozen veggies…
And pour it right on in!
Stir it around for a couple of minutes to let the mixture heat up again.
Then sprinkle in some crushed red pepper flakes for a little heat…
And some cheese tortellini. You can use spinach tortellini if that’s what you prefer; anything is fine!
Now just stir it around and let the soup gently boil and cook the tortellini for 3 to 4 minutes.
Mmmmm. Looking good!
When the tortellini is about halfway cooked…
Pour in some heavy cream! If you have time and have a brain (which I usually don’t) you can warm it on the saucepan to make sure it doesn’t curdle when it hits the soup.
This isn’t a super creamy soup; the cream just makes the whole thing a little richer and gives it more substance.
Let it cook for another couple of minutes, adding salt and pepper to make sure it has plenty of flavor.
While that’s happening, stack up some basil leaves…
Then roll them up and chiffonade them.
Then mince up some fresh parsley.
Throw in the parsley…
And stir it in.
Note: The soup is best if you let it sit for about 10 minutes before serving! I don’t know why. It’s simply one of the mysteries of the universe. The cream slightly thickens and makes the whole thing a dream.
Sprinkle on the basil…
Bryce would like me to tell you something: He loves this soup! Served himself seconds and claimed the leftovers for Monday. 
Have you ever had such a wicked craving for chocolate cake that you’ll simply die if you don’t get a piece within five minutes?
Throw 3 tablespoons of flour into a microwave-safe mug…
Along with 3 tablespoons sugar…
2 tablespoons cocoa powder (not shown) and 1/2 teaspoon baking powder.
Use a fork to stir it all together.
Add 3 tablespoons of milk and 3 tablespoons vegetable oil…
Along with a splash of vanilla…
And stir it…
Until it all comes together and you want to eat the batter.
This is optional, but delicious! Stir in 3 tablespoons semisweet chocolate chips. 
Then pop it in the microwave and nuke it for 90 seconds!
It definitely doesn’t look fancy. But oh, is it good!
I took the liberty of whipping a little cream and plopping on a dollop.
And I added sprinkles, too!
And check it out.
Chocolate cake in less than 5 minutes! 
