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An overhead view of a bowl of turkey chili with a spoon in it.
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High Protein Turkey Chili

Packed with flavor, vegetables and protein, this is a healthier version of the Panera Turkey Chili we know and love. By using ground turkey breast and adding extra veggies, it’s the perfect quick weeknight or weekday meal. (Gluten-Free, Dairy-Free)
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: chili, ground turkey, one pot, panera, Panera Turkey Chili
Servings: 4 people
Calories: 483kcal

Ingredients

  • 16 ounces Ground Turkey Breast
  • 1 Cup Salsa Verde
  • 15 Ounce Can Garbanzo Beans (rinsed and drained)
  • 15 Ounce Can Red Kidney Beans (rinsed and drained)
  • 15 Ounce Can Fire Roasted Diced Tomatoes
  • ½ Cup Frozen Corn
  • ½ Cup Frozen Edamame
  • 1.5 Cups Beef Stock
  • 2 tablespoons Neutral Oil

Homemade Chili Spices

  • 1 tablespoon Cumin
  • ½ teaspoon Chili Powder
  • ½ teaspoon Cayenne Pepper
  • ½ teaspoon Salt
  • ½ teaspoon Pepper

Instructions

  • Drain and rinse the kidney and garbanzo beans and place to the side.
  • Heat a large pot or dutch oven on the stove on medium-heat. Add 2 tablespoons of neutral oil (like avocado oil) and allow to heat up, around 2 minutes.
  • Place the ground turkey and seasoning mix (cumin, chili powder, cayenne pepper, salt and pepper) into the pot.
  • Using a large spoon, break up the ground turkey into small bite-sized pieces, mixing the seasoning evenly throughout the turkey.
  • Cook the ground turkey on medium heat, until fully cooked (no pink spots left), about 5-7 minutes.
  • Once the ground turkey is fully cooked, add the salsa verde to the pot and stir to combine.
  • Add the fire roasted diced tomato (juices included), rinsed and drained beans (kidney and garbanzo), and beef stock. Stir to combine.
  • Add the lid onto the pot and allow to cook at medium heat for about 25-30 minutes. Stir every 5-10 minutes to make sure the chili doesn’t stick to the bottom of the pot.
  • Once chili has cooked for 25-30 minutes, it should be thick. For a more soupy chili, cook for about 20-minutes. For a really thick chili, cook for at least 30 minutes.
  • Pour in the frozen vegetables (edamame and corn) and stir together. Turn off heat and serve while warm.
  • Serve plain or on top of your favorite side (brown rice or quinoa are a favorite!).
  • Top with fresh cilantro, parsley, sour cream, limes, cheese, etc.

Notes

Turkey chili can stay in the fridge up to 3 days.
To freeze leftovers, let the chili cool down to room temperature first. Next, either use heavy-duty freezer bags or airtight containers (I also use Souper Cubes!). Fill with chili, close tightly and freeze. Chili can freeze safely for 4-6 months. You can freeze in individual, family or other serving sizes.
This copycat panera turkey chili is a great way to use leftover dark meat turkey or shredded turkey!
Ground Turkey Breast - Substitute for ground chicken or ground beef. You can even use shredded turkey, cooked turkey cutlets, or dark meat turkey!
Garbanzo Beans - Substitute for your favorite beans or omit.
Red Kidney Beans - Substitute for your favorite beans or omit.
Frozen Edamame - This adds extra protein to this chili recipe. Substitute for your favorite vegetable (frozen or fresh).
Frozen Corn - Substitute for your favorite vegetable (frozen or fresh). You can use fire roasted or charred frozen corn as well.
Salsa Verde - Because I like to keep my chili spices simple, the salsa verde adds most of the flavor. Make sure to buy a clean option. I used Late July’s Salsa Verde. You can also use red salsa. Choose whatever spice level you’re most comfortable with.
Fire Roasted Diced Tomatoes - These add a nice char flavor to the turkey chili. Substitute for diced or crushed tomatoes. 

Nutrition

Serving: 1.75cups | Calories: 483kcal | Carbohydrates: 47g | Protein: 43g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 1673mg | Potassium: 1230mg | Fiber: 13g | Sugar: 9g | Vitamin A: 1022IU | Vitamin C: 8mg | Calcium: 140mg | Iron: 6mg