In a large pot over high heat, cook and crumble the ground turkey until it is no longer pink and has started to brown. Move the cooked turkey to the sides of the pot, leaving the center exposed.
Add the chopped onions and minced garlic to the opening in the center of the pot. Let the onions cook for three minutes without stirring.
Mix in the onions and garlic, then stir in the chili powder, cumin, coriander, salt, and pepper, followed by the corn, black beans, diced tomatoes, and tomato paste.
Stir in the butternut squash and cook for a minute or two, until the tomatoes have mostly lost their moisture. Pour in the chicken broth and stir everything together.
Bring the chili to a rolling boil and cook, uncovered, for 30-45 minutes or until most of the excess liquid has evaporated. The chili should not appear liquid-y.
Cover and reduce the heat to medium-low. Stir in the quinoa and continue to cook, stirring occasionally, for an additional 15-20 minutes.
Serve the chili with a dollop of sour cream and a sprinkle of fresh parsley. Enjoy on a cold afternoon!