One of my favorite spots to spend some me time is my local Panera Bread restaurant. It’s cozy and {sometimes} quiet, I get a hot cup of tea and big bread bowl of soup and I am one happy lady! Lately I have been hooked on their hearty Turkey Veggie Chili. It is perfect for cold days and fills me right up. I took my girls the other day for lunch and to my surprise they gobbled up a bowl of it too! So I knew I had to recreate this delicious chili at home for dinner.

To make it even easier I made it in my Crock-Pot!

Panera describes their Veggie Turkey Chili on their menu as “a hearty blend of dark meat turkey…and tender beans, slow cooked with veggies and spices”. I used all the beans and veggies from their ingredient list except I subbed lima beans for edamame. I used a traditional chili spice {with or without cayenne or chipotle for heat} and I was surprised at how similar it was to the original! My kiddos loved it and I was happy they were eating all those good for you veggies and beans! Check out the recipe below and let me know what you think!

Print Recipe

Turkey Veggie Chili | Panera Bread Copycat Recipe

Ingredients

1 1/2 lbs ground turkey
1 yellow onion diced
1 cup carrot chopped
1 can corn drained
1 can garbanzo beans drained
1 can black beans drained
1 can red kidney beans drained
1 can lima beans drained {or substitute edamame}
1 2 oz can roasted green chilies drained
1 16 oz can tomato sauce
1 32 oz box beef broth
1 1/2 tbsp chili powder
1/2 tbsp garlic powder
1 tbsp cumin
salt/black pepper to taste
olive oil for saute
sour cream and shredded cheddar for topping

Instructions

Add diced onion to a large skillet with a swirl of olive oil. Cook until softened, about five minutes. Remove to a plate.
Next, add ground turkey to the skillet over medium heat. Cook until browned. Drain.
Add turkey and onion to your Crock-Pot.
Pour in all canned veggies and beans {or your can use frozen or fresh too}.
I used fresh chopped carrots and canned roasted green chilies too.
Finally, add your seasonings. If you like heat add in chipotle or cayenne seasoning.
Cover and cook on low for 6-7 hours.
Scoop into bowls and serve warm with sour cream and cheese on top.

Notes

This makes a great freezer meal! Let cool completely then place in freezer Ziploc bags and freeze.

Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog

Cook ground turkey and diced onion in a skillet. Drain.

I use a variety of canned beans and veggies for this hearty soup.

Add turkey and onions along with all the beans and veggies to your Crock-Pot.

Pour in broth and one can of tomato sauce.

Now add seasonings. I kept it simple with chili powder, garlic powder, and cumin along with salt and pepper. If you want heat add some cayenne or chipotle powder.