What’s your favourite comfort food?
Mine is chili, in all forms. My favourite meal at Panera is Turkey Chili in a bread bowl. I wait for it every fall. It’s nice and spicy, but not burn-your-face off spicy. Plus eating the bowl it comes in is always fun in a little-kid kind of way. I’ve been tweaking my turkey chili recipe to taste more like Panera’s and I think I’ve finally got it. This recipe is healthy, nutritious, and filling. Serve with cornbread, and top with cheese, sour cream, green onions, bacon, whatever you like!
This recipe really could not be easier, especially if you make it in your slow cooker!
Copycat Panera Turkey Chili
The perfect warming dish to satisfy that hearty chili craving
- 1 tbsp olive or avocado oil
- 1 lb ground turkey
- 1 onion - diced
- 2 carrots - diced
- 3 ribs celery - diced
- 2 cloves garlic chopped
- 1 can crushed tomatoes (28 oz)
- 1 can red kidney beans drained and rinsed
- 1 can chickpeas drained and rinsed
- 1 cup frozen corn
- 2 cups frozen edamame
- 4 cups chicken or vegetable stock
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp cumin
- 1 tbsp chili powder
- pinch red pepper flakes
Dice all veggies, set aside
In a large stock pot brown the turkey with 1tbsp of olive or avocado oil
When the meat is brown, drain if necessary, and add in the vegetables and garlic - cook for 5 minutes
Add in remaining ingredients, stir, and simmer for one hour (or until dinner time) Serve with your favourite toppings (cheese, sour cream, bacon bits, green onions, go nuts!) My favourite is cornbread on the side. Or if you want to really copycat Panera, grab some of their take-home bread bowls and enjoy that way!
*Slow Cooker option: Brown turkey on the stove. Add Turkey and all other ingredients into slow cooker, set on low for 8 hours.