This flavorful copycat turkey chili is full of wholesome ingredients and is perfect for cold days, game days, or large gatherings. Serve with a variety of garnishes for a dynamite chili bar.
Why you will love this
- Full of wholesome goodness - This healthy chili is inspired by a restaurant favorite and is packed with satisfying flavor. Many of the ingredients have substitutions so it's easy to adjust to suit your personal tastes.
- Fantastic as a make-ahead dish - Make the chili one day, reheat for dinner the next. Or prep this on Sunday and reheat for lunch throughout the week.
- Feeds a crowd - This recipe can easily be doubled (or tripled) making it ideal for large gatherings. Set out an array of fun toppings for a "top-your-own" chili bar.
Serving suggestions
I love serving this chili with cornbread, jalapeno scones, or gruyere caramelized onion scones.
Ingredients and substitutions
- Turkey - I love using a combination of ground turkey and turkey sausage. The sausage has a richer taste and adds depth to the chili. Leftover turkey from Thanksgiving can also be used in this recipe.
- Beans - I use kidney beans and chickpeas. You can substitute white or black beans or use a combination.
- Edamame - Frozen shelled edamame is a convenient ingredient for adding to salads, soups and chilis. Just stir in and allow a few minutes for it to warm through. If you're not a fan of edamame, you can substitute corn or omit altogether.
- Spices - Ancho chili powder and cumin provide deep rich flavor to this chili. Ancho chili powder has a mild to medium heat and can be substituted with regular chili powder. If you prefer a spicy kick, add some cayenne pepper. Start with a little and adjust to taste.
Step-by-step instructions
See recipe card for specific quantities and complete instructions.
- Add the ground turkey and turkey sausage to a large pot set over medium heat. Brown the meat until cooked through, breaking the meat apart as it cooks. This will take about 10 minutes. TIP: If using leftover turkey, skip this step and start with sauteeing the onions and carrots. Add the turkey at the end along with the beans.
- Add the chopped onions and carrots and cook for 3-4 minutes.
- Stir in the tomato paste and spices. Cook for another minute.
- Add the tomatoes and chicken broth and simmer for 3-4 minutes.
- Stir in the beans and edamame. TIP: If using leftover turkey, stir it in now. Cook for another 3-4 minutes until the beans are heated through.
- Serve with your favorite garnishes.
Garnishes for chili
Garnishes are really the best part of chili. So many textures and delicious nibbles to add to a bowl of comfort. Some of my favorite chili toppings include:
- shredded cheese such as cheddar, Monterey Jack, or Pepper Jack
- sour cream
- avocado
- french-fried onion strings
- jalapenos
- crushed corn chips
- cilantro
- diced red onion
- scallions
- lime wedges
Storage
Store the chili in a glass airtight container in the refrigerator. It will keep for 3-4 days. The tomato base will likely stain plastic containers, so it's best to use glass storage containers.
Faq's
This chili is loaded with two kinds of turkey - ground and sausage - which is lower in fat and calories than beef and pork sausage. With a tomato base and lots of vegetables, this chili makes a wholesome meal. See the recipe card for the nutrition information. Please note that actual nutrition facts will vary depending on actual ingredients and amounts used.
No, this chili recipe has a mild, yet savory, level of spice. For spice lovers, add cayenne pepper to bring more heat.
Yes, chili freezes well. Prepare the chili and cool completely. Portion into meal-sized amounts and transfer into freezer-safe containers or freezer bags. Freeze for up to 3 months. Thaw in the refrigerator and re-heat.
Equipment
Dutch oven | Measuring spoons | Liquid measuring cup
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Panera Turkey Chili Recipe
Ingredients
- 1 pound ground turkey
- 1 pound turkey sausage
- 2 carrots (chopped)
- ½ large yellow onion (chopped)
- 2 tablespoons tomato paste
- 5 teaspoons Ancho chili powder (or chili powder)
- 2 teaspoons ground cumin
- 14.5 ounces diced tomatoes (preferably fire-roasted)
- 3 cups chicken broth (or vegetable broth)
- 15.5 ounces chickpeas ((garbanzo beans) drained)
- 15.5 ounces kidney beans (rinsed and drained)
- ½ cup edamame
Garnishes
- shredded cheese
- sour cream
- crushed corn chips
Instructions
- Preheat a large pot over medium heat.
- Add the ground turkey and turkey sausage. Cook until it's no longer pink, breaking apart the meat as it browns, about 10 minutes.
- Add the onions and carrots and cook for 3-4 minutes.
- Stir in the tomato paste, chili powder, and cumin until the meat and veggies are coated, about 1 minute.
- Add the tomatoes and chicken broth and simmer for 3-4 minutes. Stir in the kidney beans and chickpeas. Cook for another 3-4 minutes.
- Serve with a variety of garnishes.
Notes
- To freeze the chili: Prepare the chili and cool completely. Portion into meal-sized amounts and transfer into freezer-safe containers or freezer bags. Freeze for up to 3 months. Thaw in the refrigerator and re-heat.
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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