Panera Turkey Chili Recipe (Copycat)

Healthy turkey chili with chopped red and green onions.

5 from 3 votes

Panera Turkey Chili Recipe (Copycat)

This healthy, hearty and delicious Copycat Panera Turkey Chili recipe is inspiration to create an amazing one pot, crowd pleaser. It's perfect for game days, busy weeknights and meal prep!

Course Dinner, Main Course, Stew

Cuisine Gluten Free, Mexican

Diet Gluten Free

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 234kcal

Author Kim Peterson

Equipment

Ingredients

2 tablespoons olive oil
1 large onion, chopped
1 poblano pepper , chopped, seeded and ribs removed
1 bell pepper , chopped
2 tablespoons garlic cloves , minced
2 tablespoons chili powder
1 tablespoon cumin
2 teaspoons paprika
1 teaspoon black ground pepper
¼ teaspoon crushed red pepper flakes or cayenne pepper (optional)
2 pounds ground turkey
½ cup dry white wine
1 15-ounce can black beans or edamame , drained and rinsed
1 15-ounce can dark red kidney beans or lima beans , drained and rinsed
1 15-ounce can pinto beans or garbanzo beans , drained and rinsed
1 cup fresh corn or frozen kernels , thawed
2 28-ounce cans diced tomatoes in juice , do not drain
1 6-ounce can tomato paste
2 cups chicken stock
Salt and pepper, to taste
Toppings: sour cream, cheddar or pepper jack cheese, scallions, red onion, avocado, jalapeños, cilantro, lime wedges, nachos

Instructions

Heat olive oil in Dutch oven or large stock pot over medium-high heat.
Add onion and peppers, season with salt and pepper, and sauté over medium heat stirring occasionally until soft and translucent, 5 minutes.
Mix in garlic and cook 1-2 minutes until fragrant, stirring frequently.
Add ground turkey and break up large pieces with a wooden spoon. When browned stir in chili powder, cumin, paprika, and crushed red pepper flakes. Cook 1-2 minutes until fragrant.
Pour in wine to deglaze the bottom of the pot and scrape up brownings with a wooden spoon.
Stir in beans, corn, undrained tomatoes, tomato paste and broth. Simmer 10 minutes, stirring occasionally.
Season to taste with salt and black pepper. Serve hot and top with suggestions above, as desired. Enjoy! (See notes for Storage & Reheating)

Notes

Storage & Reheating

Store any leftovers in an airtight container in the fridge up to 5 days. Freeze extra chili in resealable freezer bags up to 4 months. To reheat, thaw chili completely if frozen and reheat in a saucepan over medium heat until hot, or microwave in an appropriate dish.

*See Post for Crockpot & Instant Pot Instructions

Nutrition