Panera bread turkey chili recipe
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.
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.
