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Panera Inspired Turkey Chili

By Ginny's Recipe Collection
If you are looking a step-by-step recipe for how to make Panera's Turkey Chili at home, look for further!
Servings: 6
Prep Time: 10 minutes
Cook Time: 40 minutes

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.