As the chill of autumn descends and the leaves don their golden hues, a warm bowl of turkey chili can be the hug we all need. This dish pairs beautifully with warm, crusty bread or a side salad. I can already envision a gathering around the dinner table, with the steam rising from our flavorful creation. Let’s dive into why making Panera’s turkey chili is not just a meal, but an experience worth savoring.
A Warm Welcome to a Comfort Dish
Why is this recipe so special? Well, it’s more than just the comforting aroma that fills your kitchen. This turkey chili is a treasure trove of flavors and nutrients, perfect for those busy days when you’re looking to nourish yourself without spending hours in the kitchen. Also, I find that chili brings a sort of nostalgia. It reminds me of evenings spent sharing stories with friends, with bowls in hand and laughter echoing through the air.
This recipe boasts a healthy alternative to traditional chili, swapping beef for lean turkey. It’s hearty, satisfying, and oh-so-simple to whip together. How I came across this recipe is a fun little story. I was munching on some chili at Panera Bread one evening, and I couldn’t help but think there must be a way for me to recreate this at home.
Arming myself with a few key ingredients, I got to work. Each one plays a vital role in elevating this dish into something you can’t resist. Let me guide you through each of them.
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Getting to Know the Ingredients
Ground Turkey
Start with 1 pound of ground turkey. It’s lean, packed with protein, and makes this chili light without sacrificing flavor.
Salt and Pepper
A touch of salt and a dash of pepper go a long way. I personally like adjusting these seasonings based on my mood. Sometimes I savor it a little spicier!
Frozen Edamame
This adds a delightful twist. One cup of frozen edamame packs a punch of protein and great texture. Whenever I toss this in, I can’t help but smile.
Broth
Four cups of beef or chicken broth provide the base. This is where the magic happens! You want something rich and comforting that complements the spices beautifully.
Canned Chickpeas and Kidney Beans
You’ll need 15 ½ ounces each of canned chickpeas and kidney beans. I always rinse them well before adding. These beans boost fiber and heartiness.
Tomato Paste
With 12 ounces of tomato paste, you bring depth to the chili. This concentrated essence enhances not only flavor but also nutrition.
Onion and Garlic
I dice up one medium onion (about a cup) and use garlic powder. The combination of onion and garlic is classic, giving your chili a foundational flavor.
A Splash of Color
One cup of diced bell peppers adds sweetness and crunch. I love using a mix of colors—green, yellow, and red—just for the fun of it.
Carrots and Corn
Don’t forget to grab ¾ cup of diced carrot and ½ cup of corn kernels. These ingredients not only add vibrant colors to the mixture, but they also incorporate some natural sweetness.
Jalapeño
Now, for the brave! One jalapeño, deseeded and finely minced, brings in the heat. Adjust to your taste; you can always add more later.
Spices
The magic spices include 1 tablespoon ground cumin, 1 teaspoon dried oregano, ½ teaspoon cayenne pepper, and 1 tablespoon smoked paprika. They transform the chili from basic to spectacular.
With just a bit of prep, you set the stage for something that makes everyone feel welcomed.
The Panera Turkey Chili Recipe
Ingredients List For You
- 1 pound ground turkey
- ½ teaspoon salt (or more to taste)
- 1 cup frozen edamame
- ½ teaspoon freshly ground black pepper
- 4 cups beef or chicken broth
- 1 tablespoon ground cumin
- 15 ½ ounces canned chickpeas, drained and rinsed
- 12 ounces tomato paste
- 1 medium onion, diced (about 1 cup)
- 2 tablespoons olive oil
- 15 ½ ounces canned kidney beans, drained and rinsed
- ¾ cup carrot, diced (1 small)
- ½ cup corn kernels, fresh or frozen
- 1 jalapeño pepper, deseeded and finely minced
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 cup diced bell peppers
- 1 tablespoon smoked paprika
Step-by-Step Instructions
Step 1: Heat Up the Oil
In a large pot, heat 2 tablespoons of olive oil over medium heat. Let it warm until you see a shimmer. It only takes a minute or two.
Step 2: Sauté the Aromatics
Add the diced onion and garlic powder. Stir frequently until the onion turns translucent. This usually takes about 5 minutes. The scent? Heavenly.
Step 3: Brown the Turkey
Next up is the ground turkey. Cook it until it’s browned through, breaking it apart with a wooden spoon. The turkey should lose its rosy hue in about 6-8 minutes.
Step 4: Add the Spices
Sprinkle in the ground cumin, oregano, cayenne, and smoked paprika. Stir thoroughly, letting all the spices embrace the turkey and onions. This step is crucial for that depth of flavor.
Step 5: Introduce the Broth
Pour in 4 cups of broth, scraping the bottom of the pot to deglaze it. This enhances the richness of your chili. Bring it to a gentle simmer.
Step 6: Toss in the Goodies
Now it’s time to add your hard-working veggies. Toss in the 1 cup of edamame, 15 ½ ounces each of chickpeas and kidney beans, ¾ cup of diced carrots, ½ cup of corn, and finally your finely minced jalapeño and peppers.
Step 7: Tomato Time
Carefully mix in the 12 ounces of tomato paste until everything is well combined. This will give your chili that gorgeous, deep red color.
Step 8: Season to Taste
This is your moment to adjust. I sprinkle a pinch of salt or pepper to taste. Don’t be shy—taste as you go!
Step 9: Let it Simmer
Cover the pot and let your chili simmer for at least 30 minutes over low heat. This is the time when the flavors meld together, creating comforting magic. Stir occasionally to avoid sticking.
Recipe Notes
- Ground Turkey: This lean protein option is perfect for keeping the chili lighter while still providing a hearty texture.
- Beans: Chickpeas and kidney beans both enhance the fiber content and add different textures to each bite.
- Vegetables: Edamame packs a protein punch, while bell peppers and carrots infuse sweetness that beautifully balances the spices.
- Spices: Each spice plays a critical role. Paprika adds smokiness, while cumin provides a warm, earthy undertone.
Recipe Variations
Feeling adventurous? Let’s switch things around!
- Vegetarian Option: Swap turkey for lentils or a mix of beans. Just make sure to keep an eye on cook times.
- Extra Veggies: Toss in zucchini or spinach for an added nutritional boost.
- Spicy Kick: Add crushed red pepper or even habanero for those who like their chili blazing hot.
- Creamy Finish: Stir in a dollop of sour cream or Greek yogurt before serving for a delicious creaminess.
Equipment
- large pot
- Wooden spoon
Ingredients
- 1 pound ground turkey
- ½ teaspoon salt or more to taste
- 1 cup frozen edamame
- ½ teaspoon freshly ground black pepper
- 4 cups beef or chicken broth
- 1 tablespoon ground cumin
- 15 ½ ounces canned chickpeas drained and rinsed
- 12 ounces tomato paste
- 1 medium onion diced (about 1 cup)
- 2 tablespoons olive oil
- 15 ½ ounces canned kidney beans drained and rinsed
- ¾ cup carrot diced (1 small)
- ½ cup corn kernels fresh or frozen
- 1 jalapeño pepper deseeded and finely minced
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 cup diced bell peppers
- 1 tablespoon smoked paprika
Instructions
Step 1: Heat Up the Oil
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Let it warm until you see a shimmer. It only takes a minute or two.
Step 2: Sauté the Aromatics
- Add the diced onion and garlic powder. Stir frequently until the onion turns translucent. This usually takes about 5 minutes. The scent? Heavenly.
Step 3: Brown the Turkey
- Next up is the ground turkey. Cook it until it’s browned through, breaking it apart with a wooden spoon. The turkey should lose its rosy hue in about 6-8 minutes.
Step 4: Add the Spices
- Sprinkle in the ground cumin, oregano, cayenne, and smoked paprika. Stir thoroughly, letting all the spices embrace the turkey and onions. This step is crucial for that depth of flavor.
Step 5: Introduce the Broth
- Pour in 4 cups of broth, scraping the bottom of the pot to deglaze it. This enhances the richness of your chili. Bring it to a gentle simmer.
Step 6: Toss in the Goodies
- Now it’s time to add your hard-working veggies. Toss in the 1 cup of edamame, 15 ½ ounces each of chickpeas and kidney beans, ¾ cup of diced carrots, ½ cup of corn, and finally your finely minced jalapeño and peppers.
Step 7: Tomato Time
- Carefully mix in the 12 ounces of tomato paste until everything is well combined. This will give your chili that gorgeous, deep red color.
Step 8: Season to Taste
- This is your moment to adjust. I sprinkle a pinch of salt or pepper to taste. Don’t be shy—taste as you go!
Step 9: Let it Simmer
- Cover the pot and let your chili simmer for at least 30 minutes over low heat. This is the time when the flavors meld together, creating comforting magic. Stir occasionally to avoid sticking.
Notes
- Ground Turkey: This lean protein option is perfect for keeping the chili lighter while still providing a hearty texture.
- Beans: Chickpeas and kidney beans both enhance the fiber content and add different textures to each bite.
- Vegetables: Edamame packs a protein punch, while bell peppers and carrots infuse sweetness that beautifully balances the spices.
- Spices: Each spice plays a critical role. Paprika adds smokiness, while cumin provides a warm, earthy undertone.
Nutrition
Frequently Asked Questions
1. Can I use fresh beans instead of canned?
Yes! Just ensure they are cooked properly before adding them to the chili.
2. How do I store leftover chili?
Once cooled, transfer it to an airtight container. It can last in the fridge for about 3-4 days.
3. Can I freeze the chili?
Absolutely! Freeze in portions for easy meals later on. Just remember to allow it to cool completely before freezing.
4. What can I serve with turkey chili?
Crusty bread, cornbread, or a side salad work great. You can even top it with cheese, avocado, or sour cream.
5. How do I adjust the spice level?
Tweak the amount of jalapeño or cayenne used according to your taste. Start small, then increase as you go.
6. Can I make this chili in a slow cooker?
Yes! Brown the turkey and sauté the onion first. Then transfer to a slow cooker, add other ingredients, and let it cook on low for 6-8 hours.
Conclusion
Making Panera turkey chili at home isn’t just about creating a meal. It’s about crafting warmth and joy in every bowl, bringing together friends and family for a cozy gathering. With simple ingredients and straightforward steps, you can enjoy a bowl that’s loaded with flavor and nutrition. So, roll up your sleeves, gather your supplies, and let’s cook something that feels like a warm embrace. You’ll wonder why you didn’t make it sooner.
Next time the weather turns chilly and the need for comfort rises, remember that you have the power to create a dish that delights and warms the spirit. Happy cooking!