Copy Cat Panera Turkey Chili
I fell in love with this chili out in Colorado, and was so thrilled to find this recipe. Here's a link to the original. It is delightful, and I've of course made my own adjustments.
Ingredients
2 Pounds Grilled Turkey Breast – Shredded (I used pre‐cooked turkey strips, worked perfect, no shredding needed)
Mire Poix mix – 1 onion, 2 celery stalks, 3 carrots (Trader Joe's has precut mire poix mix…)
1 clove garlic
3 tablespoons EVOO
28 oz can of pureed tomatoes
2 tablespoons tomato paste
1 teaspoon salt
1 tablespoon fresh ground pepper
4 tablespoon chili power (to taste, just keep an even 2x chili powder to cumin ratio)
2 tablespoon ground cumin
1 teaspoon Italian seasoning
1 teaspoon crushed red pepper
16 oz can of kidney beans ‐ drained (I want to replace this with black beans next time)
½ cup corn
½ cup frozen edamame
16 oz can of garbanzo beans (They act like potatoes in this, so cool)
32 oz box of vegetable stock
Directions
Chop onions, celery, and carrots and add to dutch oven or stock pot.
Add olive oil and minced garlic and sauté over low‐medium heat until vegetables are soft, about 10 mins.
Add salt, pepper, cumin, chili powder, red pepper, and Italian seasoning. Sauté another two minutes. Start with the lower amounts and add more according to taste and spice level desired.
Meanwhile, grill turkey breast and shred with a fork. (ha – just open the bag and dump it in)
Add turkey, pureed tomatoes, tomato paste, and stock
Stir well and simmer for 30 minutes
Add beans, corn, and edamame
Simmer for an additional 15 minutes
Yield is about 6 big bowl servings. This is a great recipe to freeze, too.