Panera Inspired Turkey Chili
Heading to Panera when you are craving a bowl of steaming hot turkey chili on cold rainy Fall day is a fine reason to get out of the house. But, if that craving hits you any other time of year, you’re out of luck because turkey chili is not available all year round. So, if you are looking for the recipe, look no further! This recipe uses the same ingredients that Panera does so you can be sure that you’ll have the taste nailed!
For the chili powder, use a combination of ancho and pasilla negro chili powder. The ancho chili powder is easy to find at most grocery stores. Ancho chili powder is mild and has a smoky flavor while the pasilla negro powder has a moderate heat level and more complex flavor. You can adjust the proportion and the amount to your taste. The pasilla negro chili powder is not as easily available at my local supermarket so I bought it online. You can use the link in the Recommended Products section to buy it online.
This recipe for turkey chili is chunky because I like eating it as part of a low carb diet. It’s my go to lunch because it is full of lean meat and a variety of vegetables. But, if you prefer the consistency of the restaurant version, add more stock.
What’s great about this recipe. It freezes well. So make a batch and divide it up into three containers of about two servings each. Keep one out and freeze the other two. To thaw, remove from the freezer the night before and leave in the fridge overnight. Warm on low heat in a saucepan.
You may also want to consider doubling the recipe so that you can use the entire can of kidney beans, black beans, garbanzo beans, corn and edamame. That way, you won’t be scratching your head about what to do with the leftovers – the beans don’t keep long in the fridge.
For toppings, I suggest shredded sharp cheddar cheese, sour cream and chives or tortilla strips. Occasionally, I also serve it alongside sweet cornbread for those times I’m really craving something sweet.
What You’ll Need to Make Panera Inspired Turkey Chili
How to Make Panera Inspired Turkey Chili
Start by heating olive oil in a large pan on medium heat. Then add the turkey and break it up over medium high heat. It won’t “brown” like red meat does but turn a light color as it cooks.
Next add the onions and tomatillo.
Followed by the canned tomatoes with green chilies and tomato paste.
Then add the spices, brown sugar and salt, carrots, edamame and broth. Bring to a boil.
Next add cornstarch mixed with two tablespoons of cool water. Make sure the water you use to mix the cornstarch is not hot as this will make it lumpy.
The mixture will thicken as it boils. Cover. Lower the heat and cook until the carrots and edamame are almost cooked, about ten minutes. 
Finally add the kidney beans, black beans, garbanzo beans, and corn. The beans and corn is fully cooked so it only needs to heat through. 
Lastly, add the lime and cilantro.
Adjust the seasonings to taste & enjoy!
Ingredients
- 1 lb ground turkey. I use 98% lean, but feel free to use a less lean version.
- 1 large onion, diced
- 1 tomatillo, diced
- 1 8 oz can diced tomatos with green chilies. I use mild.
- 1 1/2 tbsp tomato paste
- 3/4 tsp ancho chili pepper powder
- 3/4 tsp pasillo negro powder
- 1/2 tsp cumin powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp dried rosemary
- 1 1/2 tsp unsulphered molasses or dark brown sugar
- 16 oz chicken or turkey stock
- 1 1/2 cups diced carrots
- 1 cup canned garbanzo beans
- 1 cup canned black beans
- 1 cup canned dark red kidney beans
- 1 cup canned corn
- 1 cup frozen edamame. Substitute baby lima beans or green peas if you are unable to find edamame.
- 1 tbsp lime juice. Freshly squeezed.
- 1 tbsp chopped cilantro
Instructions
- Heat one tablespoon of olive oil in a large pan on medium heat.
- When heated, add the ground turkey. Turn up the heat to medium-high and break up the gound turkey. It will turn a light color as it cooks.
- Add the onions and tomatillos. Stir. Put on the lid and lower to the heat to low. Allow to cook until softened. About 10 minutes.
- Remove the lid, turn up the heat to medium and add the tomato paste, spices, salt, molasses or brown sugar. Stir.
- Then add the tomatoes with green chilies. Stir. Put the lid on and lower the heat to low. Allow the mixture to cook some more until all the ingredients are well mixed and softened, about ten minutes.
- Open the lid and add the broth. Add the carrots and the frozen edamame. Bring the mixture to a boil. Put the lid on and simmer until the vegetables are almost cooked.
- Then add the dark red kidney beans, black beans, garbanzo beans and corn.
- Finally add the chopped cilantro.
- Add the lime juice.
- Taste and adjust seasonings as necessary. I usually do this the next day once the flavor has had a chance to developed. I also prefer to do this when the chili is warm but not too hot.
Nutrition Information Disclaimer
Ginny’s Recipe Collection provides nutritional breakdowns for informational purposes only. The data on this site has not been evaluated and approved by the Food and Drug Administration (FDA). The data is calculated using an online 3rd party nutritional calculator. Therefore these figures should be considered as estimates only. Online calculators may yield different results based on their own nutritional fact databases and algorithms they use. Furthermore, varying factors such as product types, adjustment of seasonings, natural variation in produce, and the manner in which they are processed may affect the final nutritional information. To get the most accurate analysis, please consult a registered dietician.
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