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
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
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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