Chop bell pepper, onions, carrots, squash, and zucchini into small, 1-in pieces. Mince garlic.
Add olive oil, bell peppers, garlic, onion, and carrots to large pot. Saute for about 5 minutes.
Add chili powder, cumin, taco seasoning, salt, and pepper. Stir to combine.
Add zucchini and squash, quinoa, and veggie broth. Stir to combine and let cook for about 15 minutes covered, until all liquid is absorbed.
Once quinoa is fully cooked, add corn, beans, spinach, and chicken. Stir until all ingredients are combined and spinach is wilted.
Serve with avocado, greek yogurt, salsa, or any other desired toppings!
NUTRITION FACTS:
350 calories, 11g fat, 2g saturated fat, 35g carbohydrates, 7g fiber, 7g sugar, 29g protein