Panera turkey chili is ground turkey with kidney beans, garbanzo beans, edamame, corn and carrot simmered in beef broth with 12 ounces of tomato paste, cumin, oregano and cayenne. One hour and ten minutes, serves 6 at 373 calories.
Using beef broth and tomato paste as the base instead of crushed tomatoes is the choice that separates this from a standard chili. Tomato paste is concentrated and does not water down the pot the way a can of diced or crushed tomatoes does. Beef broth adds savoury depth underneath the tomato, and together they give you a thick, dark chili without needing to simmer for hours.
Twelve ounces of tomato paste sounds like a lot, and it is. Most chili recipes use two tablespoons. The full 12 ounces is what makes the liquid thick enough to coat every bean and every piece of turkey without reducing the pot down to nothing. Stir it in aggressively and mash it against the side of the pot until no dry clumps remain.
Panera Turkey Chili
Course: Soups, DinnerCuisine: AmericanDifficulty: Easy6
servings10
minutes1
hour373
kcalGround turkey browned with onion and jalapeno, then simmered with kidney beans, garbanzo beans, edamame, corn, carrot, beef broth and tomato paste, seasoned with cumin, oregano, garlic powder and cayenne. Hearty, colourful and mild enough to adjust.
Ingredients
2 tablespoons oil
1 pound ground turkey
1 medium onion, chopped
1 jalapeno, deseeded and finely chopped
12 ounces tomato paste
15.5 ounces canned kidney beans, drained and rinsed
15.5 ounces canned garbanzo beans, drained and rinsed
1 cup frozen edamame
3/4 cup carrot, chopped
1/2 cup corn, fresh or frozen
4 cups beef broth or chicken broth
1 teaspoon dried oregano
1/4 to 1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1 tablespoon cumin
1/2 teaspoon black pepper
1/2 teaspoon salt, more to taste
Directions
- Brown the turkey:Heat the oil in a Dutch oven over medium heat. Add the ground turkey, onion and jalapeno. Cook for 15 minutes, chopping and stirring often, until the meat is browned and the onion is translucent.
- Add everything else:Stir in the drained beans, edamame, corn, carrot, beef broth, tomato paste, oregano, cayenne, garlic powder, cumin, black pepper and salt. Mash the tomato paste into the liquid until fully dissolved.
- Simmer:Bring to a boil, then reduce the heat to medium. Cover and cook for 45 minutes, stirring occasionally.
- Season and serve:Taste and adjust salt. Serve hot with cornbread, biscuits or crusty bread.
FAQs
Can you use ground beef instead of turkey?
Yes, and you will not need the oil since beef renders its own fat. Choose a leaner grind if possible. If more than two tablespoons of fat sit in the pot after browning, pour it off before adding the rest of the ingredients.
How spicy is this chili?
Mild to moderate depending on how much cayenne you add. A quarter teaspoon gives warmth without real heat. Half a teaspoon is noticeable. Deseeding the jalapeno reduces the spice significantly. If you are unsure, start without the cayenne and add it at the end to taste.
Can you use leftover cooked turkey?
Yes. Skip the browning step for the meat and add about 2 cups of shredded or diced leftover turkey when the rest of the ingredients go in. Cook the onion and jalapeno in the oil first, then add everything together.
Can you make this in a slow cooker?
Yes. Brown the turkey, onion and jalapeno on the stove first, then transfer to the slow cooker with the rest of the ingredients. Cook on low for 5 to 6 hours. The flavours develop even more with the longer cook time.
How do you store and reheat this chili?
Fridge for up to 5 days, freezer for up to 3 months. It reheats well on the stove or in the microwave. The cayenne and cumin get stronger as the chili sits, so leftovers will taste spicier than the first day. Add a splash of broth if it thickens too much overnight.
