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Panera Turkey Chili Copycat Recipe

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4.4 from 12 reviews

This Panera Bread copycat turkey chili recipe delivers the same hearty, comforting flavors you love right at home. Using lean ground turkey and a robust blend of spices, vegetables, and beans, this chili is packed with protein and wholesome ingredients, simmered to perfection for a deliciously satisfying meal.

Ingredients

Base Ingredients

  • 2 tbsp olive oil
  • 1 sweet onion, small diced
  • 2 large carrots, small diced
  • 2 garlic cloves, minced
  • 1.5 pounds ground turkey

Spices & Flavorings

  • 2 teaspoons cumin
  • 1 teaspoon onion powder
  • 1 tablespoon chili powder
  • ¾ teaspoon kosher salt
  • 1 chipotle in adobo sauce, minced
  • ¼ cup tomato paste
  • ½ lime (juice only)
  • 1 tablespoon brown sugar

Canned & Frozen Items

  • 1 28 ounce can diced tomatoes
  • 4 ounce can green chiles
  • 1 cup frozen or canned corn, drained
  • 1 15.5 ounce can light red kidney beans, drained
  • 1 15.5 ounce can garbanzo beans, drained
  • 1½ cups shelled frozen edamame
  • 4 cups chicken stock

Instructions

  1. Sauté vegetables: Heat olive oil in a large Dutch oven or pot over medium-high heat. Add diced carrots and onions, cooking for 3 minutes until softened. Add minced garlic and sauté another 30 seconds until fragrant.
  2. Cook turkey and season: Add ground turkey along with cumin, chili powder, onion powder, and kosher salt. Use a spatula to break up the meat and stir occasionally until turkey is browned and cooked through.
  3. Add vegetables and beans: Stir in diced tomatoes, green chiles, corn, kidney beans, garbanzo beans, and shelled edamame to combine evenly.
  4. Pour chicken stock and chipotle: Add chicken stock and minced chipotle, stirring everything together thoroughly.
  5. Simmer chili: Bring the mixture to a boil. Reduce heat to medium and let simmer uncovered for 30 minutes, stirring occasionally to blend flavors.
  6. Add finishing touches: Stir in tomato paste, lime juice, and brown sugar until well incorporated.
  7. Serve: Remove chili from heat and serve warm. Optionally top with sour cream and shredded cheese for extra richness.

Notes

  • For a spicier chili, add extra chipotle peppers or cayenne pepper.
  • Can substitute ground chicken or lean beef if preferred.
  • Use low-sodium chicken stock to reduce salt content.
  • Leftovers keep well refrigerated for up to 4 days or freeze for up to 3 months.
  • Serve with cornbread or tortilla chips for a complete meal.

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