Ingredients
- Olive Oil: 2 tablespoons (for sautéing)
- Ground Turkey: 1.5 pounds (preferably lean, like 93/7)
- Yellow Onion: 1 large, chopped (about 1.5 cups)
- Green Bell Pepper: 1 large, chopped (about 1 cup)
- Red Bell Pepper: 1 large, chopped (about 1 cup)
- Celery Stalks: 2-3, chopped (about 1 cup)
- Garlic: 4-5 cloves, minced (about 1.5 tablespoons)
- Chili Powder: 3 tablespoons (use a good quality blend)
- Ground Cumin: 2 tablespoons
- Smoked Paprika: 1 tablespoon (for depth of flavor)
- Dried Oregano: 1 teaspoon
- Cayenne Pepper: 1/2 teaspoon (or to taste, for a little kick)
- Salt: 1.5 teaspoons (or to taste)
- Black Pepper: 1 teaspoon (or to taste)
- Diced Tomatoes: 1 can (28 ounces), undrained
- Crushed Tomatoes: 1 can (15 ounces)
- Tomato Paste: 2 tablespoons
- Kidney Beans: 1 can (15 ounces), rinsed and drained
- Pinto Beans: 1 can (15 ounces), rinsed and drained
- Black Beans: 1 can (15 ounces), rinsed and drained
- Frozen Edamame (Shelled): 1 cup (this is a key Panera ingredient!)
- Chicken or Turkey Broth: 2 cups (low sodium preferred)
- Optional Garnish: Shredded cheddar cheese, sour cream or Greek yogurt, chopped green onions, fresh cilantro, tortilla strips.
Instructions
- Sauté Aromatics and Turkey:
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the chopped yellow onion, green bell pepper, red bell pepper, and celery. Sauté for 5-7 minutes, or until the vegetables begin to soften.
- Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Push the vegetables to one side of the pot. Add the ground turkey to the other side. Break it up with a spoon and cook until browned, about 7-10 minutes. Drain off any excess fat if necessary.
- Bloom the Spices:
- Once the turkey is browned, stir it together with the vegetables.
- Add the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper directly to the pot.
- Stir well to coat the turkey and vegetables. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant. This step, known as “blooming,” intensifies their flavor.
- Build the Chili Base:
- Stir in the tomato paste and cook for another 1-2 minutes, allowing it to caramelize slightly for deeper flavor.
- Add the diced tomatoes (undrained), crushed tomatoes, and chicken or turkey broth. Stir everything together, scraping up any browned bits from the bottom of the pot (this is where a lot of flavor lives!).
- Add Beans and Simmer:
- Gently stir in the rinsed and drained kidney beans, pinto beans, and black beans.
- Bring the chili to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 1 hour. For the best flavor development, simmer for 1.5 to 2 hours, stirring occasionally to prevent sticking. The longer it simmers, the more the flavors will meld and deepen.
- Incorporate Edamame:
- About 15-20 minutes before serving, stir in the frozen shelled edamame. This adds a nice pop of color, texture, and nutrition, characteristic of Panera’s chili. Continue to simmer until the edamame is heated through.
- Taste and Adjust:
- Once the chili has finished simmering, taste it and adjust seasonings as needed. You might want to add more salt, pepper, or a pinch more cayenne for extra heat. If the chili is too thick for your liking, you can add a little more broth or water to reach your desired consistency.
- Rest and Serve:
- For the absolute best flavor, let the chili rest for about 10-15 minutes off the heat before serving. This allows the flavors to settle and meld even further.
- Ladle into bowls and serve hot with your favorite toppings.
Nutrition
- Serving Size: One Normal Portion
- Calories: 350-450