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.
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.
See recipe card for specific quantities.
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.
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
- french-fried onion strings
- crushed corn chips
- diced red onion
- lime wedges
- 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 sauteing 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.
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.
Subscribe to My Casual Pantry and get the latest recipes and ideas sent directly to your inbox.
Panera Turkey Chili Recipe
- 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
- shredded cheese
- sour cream
- crushed corn chips
- 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.
- 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.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.