Description
This Copycat Panera Turkey Chili Recipe is a healthy, homemade version of the restaurant favorite. Made in a single pot, it’s gluten-free, dairy-free, and ready in about 30 minutes!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground dark turkey meat
- 1 yellow onion, diced
- 1 large carrot, diced
- 5 cloves garlic, minced
- 2 dried bay leaves
- 2 tablespoons chili powder
- 1 tablespoon cumin
- ½ tablespoon dried oregano
- ½ tablespoon paprika
- 1 teaspoon chipotle powder
- 1 teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- 1 – 15.5-oz can kidney beans, rinsed and drained
- 1 – 15.5-oz can chickpeas, rinsed and drained
- 1 – 28oz can fire roasted tomatoes
- 1 – 4-oz can green chiles
- 1 cup shelled edamame
- 1 cup frozen corn kernels
- 2–3 cups low sodium beef broth, plus more if needed
- juice of 1 large lime
- Greek yogurt or sour cream, for serving
- sliced green onion, for serving
- shredded cheddar, for serving
Instructions
- Heat 1 tablespoon of olive oil in heavy-bottomed pot or dutch oven over medium-high. Add the ground turkey to the pan and brown. Breaking it up as it cooks.
- Once the meat has started to brown, add the diced onion, diced carrot, and garlic to the pot. Continue to cook until the onion begins to become tender.
- Add the dried bay leaves, chili powder, cumin, dried oregano, paprika, chipotle powder, salt, and black pepper to the pot and stir until well combined.
- Next add the kidney beans, chickpeas, canned tomatoes, green chilies, edamame, corn kernels, and beef broth to the pot. Bring the chili to a roiling boil and then reduce the heat to a simmer. Let the chili simmer, uncovered, for 20-25 minutes. You can add a bit more broth to your liking, if needed.
- Serve the chili with your favorite toppings!
