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Panera Bread Turkey Chili Recipe

Panera Bread Turkey Chili Recipe - Friendsgiving Food Ideas

Imagine walking into a cozy café, the tantalizing smell of chili wafting through the air. That’s the magic of Panera Bread’s turkey chili. It’s not just a meal; it’s an experience that warms you from the inside out.
Each spoonful is laden with ground turkey, tender beans, and a perfect blend of spices. You know what I love about it? It’s healthy and hearty, offering a delightful twist that will have your taste buds dancing. Trust me; you will not want to miss out on this.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6
Cuisine: American
Calories: 372
Ingredients Method Notes

Ingredients
  

  • 1 pound ground turkey
  • 2 tablespoons olive oil
  • 1 medium onion, diced about 1 cup
  • 1 jalapeño, deseeded and finely minced
  • 12 ounces tomato paste
  • 15 1/2 ounces ounces canned kidney beans, drained and rinsed
  • 15 1/2 ounces ounces canned chickpeas, drained and rinsed
  • 1 cup edamame, thawed
  • 1/2 cup corn kernels, fresh or frozen
  • 4 cups chicken or beef stock
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup carrots, finely chopped 1 small
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon ground cumin
  • 1/2 teaspoon sea salt, or to taste
  • 1 tablespoon fresh cilantro, chopped

Method
 

Step 1: Prepare the Base
  1. Begin by heating the olive oil in a large pot over medium heat. Once it shimmers, add the diced onion. Sauté the onion for about 3-4 minutes until it becomes translucent. The aroma will start filling your kitchen!
Step 2: Add the Ground Turkey
  1. Next, increase the heat slightly and add the ground turkey. Break it up with a wooden spoon, cooking for about 5-7 minutes, or until no longer pink. This step is crucial; the more you break it down, the better the texture.
Step 3: Introduce the Vegetables and Spices
  1. Once the turkey is cooked, stir in the minced jalapeño, carrots, and corn. Sauté for another 5 minutes to soften the vegetables. Now, sprinkle in the spices: garlic powder, cumin, cayenne pepper, smoked paprika, oregano, salt, and pepper. Mix well to coat everything in the spices.
Step 4: Add the Tomatoes and Beans
  1. It’s time to bring the chili together. Stir in the tomato paste, kidney beans, chickpeas, and edamame. Let those flavors meld!
Step 5: Pour in the Stock
  1. Gradually pour in your chicken or beef stock, stirring continuously. Bring the mixture to a gentle boil, then reduce the heat. Let it simmer for at least 30 minutes. This simmering step allows all those deep flavors to develop.
Step 6: Final Touches
  1. Before serving, taste for seasoning. Adjust salt and spices as needed. Finally, garnish each serving with fresh cilantro for a splash of color and freshness.

Notes

  • Make it ahead of time: Chili flavors get better with time. Consider making it a day in advance.
  • Freezer-friendly: Store leftovers in airtight containers for up to three months. Perfect for busy nights!
  • Spice it up: If you love heat, add more jalapeños or even a dash of hot sauce to the mix.
  • Top it off: Try different toppings like shredded cheese, avocado, or sour cream for various flavors and textures.
  • Adapt to your pantry: Feel free to swap meats or beans depending on what you have available.