Craving a warm, comforting meal that's also good for you? Look no further than our delicious and nutritious copycat Panera Bread Turkey Chili recipe! This hearty chili recipe is a perfect balance of flavor and health, making it a great choice for busy weeknights or cozy weekends.
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Why you will love this recipe
- Loaded with lean protein and vibrant veggies
- Fiber-rich beans
- Aromatic spices that will make your home smell like fall.
- A one-pot dinner recipe that's as easy to make as it is delicious.
Jump to:
Ingredients
- Ground Turkey
- Broth- Make my Instant Pot bone Broth
- Kidney Beans
- Chick peas
- Diced Canned tomatoes
- Onion
- Carrots
- Green Chilies
- Edamame
- Tomatillos
- Cumin
- Tomato paste
- Salt and Pepper
See the recipe card for quantities.
Substitutions and Variations:
- Ground Turkey- instead turkey can be substituted with ground chicken or beef.
- Beans- customize the beans with your favorites like pinto, black, or cannellini beans.
- If you prefer more heat, add a dash of cayenne pepper or diced jalapeños.
Instant pot- You can easily adapt this recipe to make in the instant pot. Set the instant pot and do steps 1-3 and then switch to pressure cook and add remaining ingredients. Set the pressure cooker to high pressure for 25-30 minutes.
Slow cooker- On low for 4 hours and High for 8 hours. Do steps 1-2 in a skillet on the stove top and then transfer everything to a slow cooker to continue to cook.
Step by Step Instructions
Step 1: Brown the ground Turkey: Add ground turkey to a large pot, breaking it into small pieces as it cooks. Cook until no longer pink and browned on the outside. Set aside while you sauté the aromatics.
Step 2: Sauté the Aromatics: Heat a large pot over medium heat and add a drizzle of oil. Add diced onion and diced carrots, and sauté until fragrant. Then add in 2 tomatillos diced and 1 tablespoon tomato paste.
Step 3: Combine the Rest: Drain and Add 15 oz canned kidney beans, 15oz canned chickpeas, 14.5 oz diced tomatoes with juices, 4 oz green chilies, and 32oz broth. Stir to combine and season with 1 teaspoon cumin, 1 teaspoon sea salt, and ¼ teaspoon black pepper.
Step 4: Simmer and Serve: Bring the chili to a boil, then reduce the heat and let it simmer for 20-30 minutes with the lid off until the flavors mend and the liquid thickens. Adjust seasoning as needed. Serve hot, garnished with your favorite toppings, such as shredded cheese, sliced green onions, or a dollop of sour cream.
Expert Tips
- For even more flavor, make the chili a day ahead and let it sit in the refrigerator.
- Make sure to cook long enough, for the liquid to slightly thicken.
- Don't forget to drain the beans and lightly wash away the liquid in a strainer.
Equipment recommendation
- Large soup pot or Dutch oven- A good dutch oven in key for cooking delicious comfort meals.
- Wooden spoon-I really enjoy a flat " spurtle" like this one it mixes well and easier to control in hand.
- Can opener- Finding a good can opener can be difficult at times. This kitchen aid option works so seamlessly.
Sides for chili
This Panera turkey chili recipe pairs wonderfully with bread either homemade Classic white bread or cornbread, easy saffron rice, or a simple green salad such as Crunchy garden mozzarella salad.
Storage
Leftover chili can be refrigerated in an airtight container for 3-4 days. For longer storage, freeze it in a sealed container, which will stay fresh for up to 3 months.
FAQ
Technically no, you can make this a dump recipe where you put all the ingredients in the pot and cook. But for the best flavor, you have to brown the meat and sauté aromatic vegetables.
Weather using the stove top method or in a slow cooker it is best to make chili a day ahead to give the chili to meld the flavors.
You can serve chili as a topping on tacos, hotdogs or french fries for a fun and delicious dinner.
Panera bread turkey chili recipe
Equipment
- 1 dutch oven
- 1 can opener
- 1 wooden spatula
Ingredients
- 1 lb ground turkey
- 32 oz bone broth
- 15 oz kidney beans
- 15 oz chickpeas
- 14.5 oz diced tomatoes
- 1 large onion
- 2 large carrots
- 4 oz canned green chilies
- 12 oz edamame
- 2 tomatillos
- 1 teaspoon cumin
- 1 tbsp tomato paste
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon oil for sautéing
Instructions
- Brown the ground Turkey: Add ground turkey to a large pot, breaking it into small pieces as it cooks. Cook until no longer pink and browned on the outside. Set aside while you sauté the aromatics.
- Sauté the Aromatic vegetables: Heat a large pot over medium heat and add a drizzle of oil. Add diced onion and diced carrots, and sauté until fragrant. Then add in 2 tomatillos diced and 1 tablespoon tomato paste.
- Combine the Rest: Drain and Add 15 oz canned kidney beans, 15oz canned chickpeas, 14.5 oz diced tomatoes with juices, 4 oz green chilies, and 32oz broth. Stir to combine and season with 1 teaspoon cumin, 1 teaspoon sea salt, and ¼ teaspoon black pepper.
- Simmer and Serve: Bring the chili to a boil, then reduce the heat and let it simmer for 20-30 minutes with the lid off until the flavors mend and the liquid thickens. Adjust seasoning as needed. Serve hot, garnished with your favorite toppings, such as shredded cheese, sliced green onions, or a dollop of sour cream.
Vita says
Fresh filing after this dish 👍👍👍
JULIE'S APRON says
That's great to heat thank you for the feedback!