Panera Bread Turkey Chili
Panera Bread Turkey Chili is a copycat version of the Panera Bread turkey chili loaded with a mix of beans, turkey meat, veggies and more. A homemade chili that is loaded with flavor and tastes like Panera Bread.
Servings: 8 servings
Calories: 296kcal
Equipment
- dutch oven
- Sharp Knife
- Ladle
- Wooden Spoon
- measuring cups and spoons
Ingredients
- 1 pound ground turkey
- 1 onion finely chopped
- 1 cup carrots diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 ½ cups salsa verde
- 14 ounces diced tomatoes undrained
- 15 ounces chickpeas drained and rinsed
- 15 ounces kidney beans drained and rinsed
- 1 cup edamame shelled
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon coriander
- 1 teaspoon lime zest
- Juice of 1 lime
- Salt and pepper to taste
- ¼ cup chopped fresh cilantro optional
Instructions
- In a large pot or Dutch oven, heat a bit of olive oil over medium heat. Add the chopped onion, diced carrots, and minced garlic, sautéing until softened.
- Add the ground turkey to the pot, breaking it apart with a spoon and cook until browned.
- Pour in the chicken broth, salsa verde, diced tomatoes, chickpeas, kidney beans, and edamame. Add the ground chili powder, cumin, and coriander to the pot with the turkey.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for at least 30 minutes to allow the flavors to meld.
- Add lime zest, lime juice, salt, and pepper to taste. Adjust the seasoning as needed.
- Simmer for an additional 15-20 minutes until the chili reaches your desired consistency.
- Serve hot, garnished with fresh cilantro, if desired, and a wedge of lime on the side.
Notes
- Make sure to saute the vegetables before you add in the ground turkey or even ground chicken. This is going to help add an amazing depth of flavor to your chili. It will complement the warm spices and beans.
- When you are cooking on medium-high heat and get the chili mixture to a boil, you will lower low-medium heat to low heat to allow the chili to simmer on the stovetop. This is going to help all the spices blend and flavor the meat and beans.
- Use a wooden spoon to scrape away any bits that are stuck to the bottom of the pot after you saute and cook the chili. By scraping the bottom of the pot it ensures nothing gets burnt or stuck on the bottom of the pot.
Nutrition
Serving: 1Serving | Calories: 296kcal | Carbohydrates: 38g | Protein: 27g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 810mg | Potassium: 929mg | Fiber: 11g | Sugar: 9g | Vitamin A: 3330IU | Vitamin C: 11mg | Calcium: 95mg | Iron: 5mg