Panera Copycat Turkey Chili #SundayFunday

This delicious soup is nutritious, filled with lean turkey and tons of veggies.  It is also gluten and dairy-free as is the version offered at Panera Restaurant.  This is my adaptation of their recipe.

Amy of  Amy's Cooking Adventures invited the Sunday Funday Bloggers to share Fast Food Copycat Recipes.......

I am not a huge fast food fan, so when traveling and stopping at service centers/rest areas, I am always happy when Panera is one of my choices for a quick lunch.  They have amazing soups served with a piece of baguette, crispy on the outside and tender on the inside.  

This soup, as served at Panera, is gluten and dairy free.  I am neither, so when eating at Panera I enjoy a hunk of baguette with my soup. When I made this copycat version I topped it with cheese, sour cream, and crushed tortilla chips.

Let's take a look at the other CopyCat recipe being shared today.....

• Amy's Cooking Adventures: Copycat Arby's Roast Beef & Arby's Sauce 
• Sneha's Recipe: Keto Big Mac Chaffle Burger 
• Culinary Cam: McMateo's Memories, A Copycat Filet-O-Fish, and Peanut Butter Cups 
• Karen's Kitchen Stories: Orange Chicken (copycat Panda Express) 
• A Day in the Life on the Farm: Panera Turkey Chili

This recipe makes 8 first course or 4 main course servings.  It is hearty and filling with ground turkey, lots of vegetables. and three kinds of beans.  My version is adapted from one I found online.  I only used the chili powder and added a pinch of crushed red pepper instead of the larger amount of pasilla chili pepper and ancho chili pepper listed in the recipe.   Enjoy.......

Soup, Chili, Turkey, Gluten Free, Dairy Free, Copycat

Soup

American

Yield: 8 servings

Author: Wendy Klik

Panera Copycat Turkey Chili

This delicious soup is nutritious, filled with lean turkey and tons of veggies. It is also gluten and dairy-free as is the version offered at Panera Restaurant. This is my adaptation of their recipe.

Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M

Ingredients

• 4-5 tomatillos
• 1 T. olive oil
• 1 lb. ground turkey
• 1 onion, chopped
• 1 carrot, shredded
• 3 cloves garlic, minced
• 1 1/2 T. chili powder
• salt and pepper, to taste
• pinch of crushed red pepper flakes
• 2 t. dried Italian herbs
• 2 T. tomato paste
• 4 c. chicken broth
• 1 (4 oz) can green chiles
• 1 T. molasses
• 2 (14 oz) cans diced tomatoes
• 1/3 c. shelled edamame
• 1 c. frozen corn, thawed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can garbanzo beans, drained and rinsed
• juice of 1 lime

Instructions

1. Remove the husks from the tomatillos and wash off the stick residue. Cut each in half and place onto a baking sheet, lined with parchment or a silicone mat. Place under a broiler for about 15 minutes, until charred in spots. Place into a food processor and puree until smooth. Set aside.
2. Heat the oil in a large Dutch oven or soup pot over med-high heat. Add the turkey, onions, and carrots. Cook until turkey is white and crumbly and vegetables start to soften.
3. Add the garlic, salt, pepper, chile pepper, crushed red pepper, and Italian herbs. Stir to combine. Stir in the tomato paste to coat and cook for a minute of two.
4. Add the chicken broth, stirring and scraping up any browned bits stuck to the bottom of the pan. Add the reserved tomatilla puree, canned green chiles, molasses, and tomatoes with their juices.
5. Bring to a boil, reduce heat to med-low, and simmer for about half an hour.
6. Add in the edamame, corn, kidney beans, and garbanzo beans. Simmer for about another half an hour. Stir in the lime juice. Taste and season with additional salt and pepper, if needed.

Notes

Adapted from a recipe found at Savor the Flavour.

Nutrition Facts

Calories

263

Fat (grams)

5 g

Sat. Fat (grams)

1 g

Carbs (grams)

35 g

Fiber (grams)

9 g

Net carbs

25 g

Sugar (grams)

8 g

Protein (grams)

23 g

Sodium (milligrams)

1059 mg

Cholesterol (grams)

34 mg

Similar Recipes

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Chicken Chili Verde

Summer Veggie Chili

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