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Panera Turkey Chili (Copycat)

panera turkey chili with beans, edamame, corn, and tomatoes
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5 from 2 reviews

This Copycat Panera Turkey Chili recipe lets you make the comforting restaurant favorite at home! A big pot of turkey chili loaded with beans, tomatoes, corn, and even shelled edamame. It has more texture than your typical chili and great Tex-Mex flavor from the added ancho chili powder and salsa verde.

Ingredients

  • 2 tablespoons olive oil
  • 1.5-2 pounds lean ground turkey
  • 1 large yellow onion, diced
  • 1 large carrot, diced
  • 1 tablespoons minced garlic
  • 2 tablespoons chili powder
  • 1.5 tablespoons ancho chili powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1/4 teaspoon ground cayenne pepper, adjust to taste
  • 6 oz can tomato paste
  • 2 15oz cans diced tomatoes, petite diced is preferred
  • 3/4 cup salsa verde
  • 1 4oz can diced green chiles
  • 1 15oz can kidney beans, rinsed and drained
  • 1 15oz can garbanzo beans, rinsed and drained
  • 1 cup frozen shelled edamame
  • 1 cup frozen fire roasted corn kernels
  • 6-8 cups low sodium chicken broth or stock
  • 1/4 cup finely chopped fresh cilantro
  • 2 tablespoons lime juice

Instructions

  1. Cook Turkey - Heat up a large dutch oven with the oil to medium-high heat. Once hot, add the ground turkey and cook, while crumbling, until fully cooked and crumbled. Use a slotted spoon to remove the cooked turkey to a plate.
  2. Cook Carrots and Onion - Add the onion and carrot and sauté until they are soft. About 4-5 minutes. Once the veggies are softened, add the garlic and spices and cook until just fragrant.
  3. Add Tomato Paste - Add the tomato paste and cook until brick red while stirring to combine. Add a little bit of the broth to deglaze the pan and stir to combine (scrape any bits from the bottom).
  4. Simmer - Add the remaining ingredients (minus the corn, edamame, lime juice, and cilantro). Adjust the amount of broth based on your preference - thinner chili vs thicker. Stir to combine, bring to a simmer, and lower the heat to keep it at a simmer. Simmer for 30 minutes, covered.
  5. Add Edamame and Corn - Stir in the shelled edamame and corn and simmer again, this time uncovered, for about 20 minutes.
  6. Finish and Serve - Remove from heat and to add some freshness, stir in the lime juice and fresh cilantro. Stir and serve with toppings of your choice.

Notes

Adjust Broth Amount – You can adjust the amount of broth if you like a thicker or thinner chili.

Nutrition

Find it online: https://kathleenscravings.com/panera-turkey-chili-copycat/