Panera Bread's Turkey Chili Copycat
This turkey chili is as wholesome as it is delicious, making it a go-to recipe for cozy dinners or easy meal prep.
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Servings: 8
Calories: 155kcal
Ingredients
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1 medium onion diced
- 1 large carrot diced
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 can 15 oz diced tomatoes
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz chickpeas, drained and rinsed
- 1 cup frozen edamame
- 1 cup frozen corn
- 4 cups low-sodium beef broth
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and carrot and sauté for 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant. Can use an Instant Pot - set to saute.
- Add ground turkey to the pot and cook until browned, breaking it up with a spoon as it cooks. Stir in chili powder, cumin, oregano, smoked paprika, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
- Mix in tomato paste and cook for another minute. Add diced tomatoes, kidney beans, chickpeas, edamame, corn, and chicken broth. Stir to combine.
- Bring the chili to a boil, then reduce heat to low. Cover and simmer for 30-45 minutes, stirring occasionally, until the flavors meld and the chili thickens. Or if you are using an Instant Pot - set to slow cook on high for a few hours.
- Serve hot, garnished with fresh cilantro and your favorite toppings.
Nutrition
Calories: 155kcal | Carbohydrates: 10g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 265mg | Potassium: 448mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1716IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg