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Grilled Creole Tomato, Fresh Mozzarella and Pesto Panini

BUTTERNUT SQUASH AND TURKEY CHILI

Grilled Creole Tomato, Fresh Mozzarella and Pesto Panini
Grilled Creole Tomato, Fresh Mozzarella and Pesto Panini
Grilled Creole Tomato, Fresh Mozzarella and Pesto Panini
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Recipe By:
BUTTERNUT SQUASH AND TURKEY CHILI
Ingredients
  • 1 T. olive oil
  • 1 lb. ground turkey
  • 1 medium onion, diced
  • 3 T. minced garlic
  • ¼ c. chili powder
  • 1 T. ground cumin
  • 1 T. ground coriander
  • ⅓ c. tomato paste
  • Salt, black pepper
  • 3-4 c. butternut squash, peeled, seeded and cubed
  • 4 ripe plum tomatoes, chopped
  • 2 (14-oz.) can black beans, drained and rinsed
  • 2 T. apple cider vinegar
  • ¼ c. chopped fresh cilantro or parsley
  • Sour cream, garnish
  • Grated sharp cheddar cheese, garnish
Instructions
  1. Heat 1 t. in large Dutch oven. Add turkey and cook, breaking into chunks, until well browned.
  2. Push turkey to edge of pan, leaving center empty. Reduce heat and add rest of olive oil.
  3. Add onion and garlic to center and cook until soften.
  4. Add chili powder, cumin and coriander and stir for 30 seconds. Incorporate the turkey.
  5. Add the squash, tomatoes, 4 c. water, scraping bottom of pan to release and stuck bits.
  6. Bring to a simmer, uncovered and cook until thickened and squash is tender.
  7. Stir in beans and cook until heated. Season to taste. Stir in the vinegar.
  8. Spoon the chili into bowls and garnish with cilantro, sour cream and cheese, if desired.
 

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