Copycat Panera Turkey Chili

5 from 1 vote

This copycat Panera turkey chili contains wholesome ingredients and can be made in one pan in 30 minutes. Serve this comforting chili with a side of green chile cornbread for a hearty meal.

Prep Time5

Cook Time25

Total Time30

Course: Soup

Cuisine: American

Servings:

Calories: 475kcal

Author: Abbey McDermott

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 low-sodium chicken broth or vegetable broth
15.5 ounces chickpeas rinsed and drained
15.5 ounces kidney beans rinsed and drained
½ cup edamame
shredded cheese for topping
sour cream for topping
crushed corn chips for topping

Instructions

Preheat a Dutch oven or large, heavy-bottomed pot over medium heat.
Add the ground turkey and turkey sausage. Cook until the meat is no longer pink, breaking apart the meat as it browns, about 10 minutes.
1 pound ground turkey, 1 pound turkey sausage
Add the carrots and onions and cook for 3-4 minutes.
2 carrots, ½ large yellow onion
Stir in the tomato paste, chili powder, and cumin until the meat and veggies are coated, about 1 minute.
2 tablespoons tomato paste, 5 teaspoons Ancho chili powder, 2 teaspoons ground cumin
Add the tomatoes and chicken broth and simmer for 3-4 minutes. Stir in the chickpeas, kidney beans, and edamame. Cook for another 3-4 minutes.
14.5 ounces diced tomatoes, 3 cups low-sodium chicken broth, 15.5 ounces chickpeas, 15.5 ounces kidney beans, ½ cup edamame
Serve with a variety of garnishes.

Notes

Substitutions:

Sub leftover turkey, ground beef, or ground chicken for turkey. Add leftover turkey with the beans. If using ground beef, drain excess fat from the beef before adding other ingredients.
Sub pinto, cannellini, and black beans for kidney beans and chickpeas.
Sub corn for edamame.
Sub turkey or vegetable broth for chicken broth.

Storing: Store leftover chili in a glass airtight container for up to 3-4 days.

Freezing: Prepare the chili and cool it 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 reheat.

Nutrition