Originally from: http://www.thegoodiegirl.ca/butternut-squash-and-quinoa-chicken-chili/
This is something fun to do with yummy food and we wanted to post it for you! Eat well!
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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Looking for a great treat to make for the kids over the break?
This is the kind of thing you make with your sister after Christmas is over and you look at each other after eating your nine hundredth cinnamon roll of the week and decide you’ve simply got to have something green and crunchy before you go berserk. 
First, slice up a few slices of bacon into bits…
And fry it up until it’s just beginning to crisp.
Remove it to a paper towel lined plate and set it aside.
Pour off most of the grease, then add a little bitta butter. 
Turn the heat to medium-low, and when the butter melts, throw in some sliced red onion.
Cook ’em low and slow, stirring occasionally, until they’re nice and soft and slightly caramelized. This’ll take about 10-15 minutes, so hold yer horses!
Remove the onions to a plate…
Then throw in a bunch of sliced mushrooms! These will shrink quite a bit, so don’t be afraid to totally go for it. 
Stir them around…
Then pour in some wine. White or red—whatever your preference, Maynard.
Sprinkle in salt and pepper…
Then just cook the heck out of them over medium to medium-high heat…
Until the mushrooms are nice and tender and the wine is mostly cooked off. 
At that point, crank up the heat to high and let the mushrooms brown for 30-45 seconds before flipping them and letting them brown on the other side. Then remove the pan from the heat and set them aside. And whatever you do, don’t eat any! Unless you’re me and have no self control and eat a third of them before the salad’s even ready.
And speaking of salad, let’s make the dressing! Just a simple balsamic vinaigrette: 3 parts olive oil to 1 part balsamic…
Then salt, pepper, and some dried thyme leaves. Put on the lid, shake it up, and that be it!
Now, for the green, just strip the kale off the stalks, roll up a few leaves at a time, and slice them very thin. 
You’ll end with a big, beautiful bowl of shaved kale! This is my favorite way to prep kale for salads, because the leaves are hearty and strong and don’t wither easily when tossed in dressing. 
The first thing I do is pour in a little dressing and toss the greens to coat them.
Next (this is getting really exciting!), throw in the mushrooms (or what’s left of them after your little incident earlier)…
The bacon…
And the onions…
Then toss it all together.
And now. I have thing about kale salads. 
I have to add huge chunks of goat cheese!
Pour in a little more dressing…
Then gently toss everything together. Yum!
Serve it up and dig in. So incredibly flavorful! 
