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.

Cover and cook on low for 6-7 hours.

How amazing does this look?!

Scoop into bowls and serve warm with sour cream and cheese on top.

Comment and let me know your favorite Panera soup and I’ll recreate that one next!

Turkey Veggie Chili | Panera Bread Copycat Recipe