What to pair with Turkey Chili?

This chili is really filling and can be a full meal, but it's also fantastic with this Sourdough Grilled Cheese or this Chipotle Chicken Avocado Melt (another Panera Copycat recipe). If you love Panera Mac and Cheese, you will go crazy over this White Cheddar Mac and Cheese , that is perfect to serve with chili!

Allow the soup to come to room temperature and store in sealed containers in the fridge for up to 3 days.

Yes! I love freezing small batches of soup to reheat on busy weeknights. I suggest vacuum sealing for the best results and enjoy within 2 months.

Panera Bread Turkey Chili (Copycat Recipe)

Name: Panera Bread Turkey Chili (Copycat Recipe)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 large carrot, peeled and diced small; 1 cup yellow onion, diced small; 1 lb ground turkey; 1 garlic clove, minced; 1 dried bayleaf; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1/2 teaspoon paprika; 3/4 teaspoon salt; 15 ounce can of garbanzo beans (also known as chickpeas), drained; 15 ounces can of kidney beans, rinsed and drained; 15 ounce can of tomato sauce; 10 ounce can of Rotel, drained (mild, medium or spicy based on preference); 1 cup frozen shelled soybeans (may be labeled edamame or mukimame); 32 ounce container of chicken stock

Description

This Panera Bread Turkey Chili is a copycat recipe and it's full of flavor. It's a hearty soup that's more like a full meal, because it's loaded with protein and veggies. This easy chili recipe only takes 15 minutes of prep time and is ready in under an hour!

Ingredients

Scale

1 tablespoon olive oil
1 large carrot, peeled and diced small
1 cup yellow onion, diced small
1 lb ground turkey
1 garlic clove, minced
1 dried bayleaf
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon paprika
3/4 teaspoon salt
15 ounce can of garbanzo beans (also known as chickpeas), drained
15 ounces can of kidney beans, rinsed and drained
15 ounce can of tomato sauce
10 ounce can of Rotel, drained (mild, medium or spicy based on preference)
1 cup frozen shelled soybeans (may be labeled edamame or mukimame)
32 ounce container of chicken stock

Optional toppings: 2 tablespoons fresh cilantro (minced), sour cream and/or grated cheddar cheese

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Instructions

Add olive oil into a large dutch oven over medium heat. Toss in the onions and carrots and allow them to soften for 3-4 minutes, stirring frequently.
Add in the ground turkey and continue to break up with a wooden spoon until no longer pink, about 7-8 minutes. Note: If it's not cooked all the way through, it will finish cooking in the soup broth.
Add in the minced garlic, garlic powder, cumin, paprika, salt and bayleaf and stir. Cook for 1-2 minutes.
Pour in the tomato sauce, kidney beans, edamame, garbanzo beans and Rotel. Stir to combine.
Pour in the chicken stock and cover until it comes to a boil. Stir and reduce the heat to low on the stovetop. Cook covered for 30 to 45 minutes, stirring half way through cooking.
Ladle into bowls and top with desired toppings, like sour cream, fresh cilantro or cheddar cheese. Serve and enjoy!

Equipment

Cutting Board

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dutch oven

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wusthof knife

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Notes

Ground turkey can overcook and dry out quick. Only cook it until the outside is no longer pink. It will finish cooking internally in the soup.
Don't brown or burn the onions and carrots. Only allow them to soften for a few minutes and become translucent.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: soup
Method: stovetop
Cuisine: American