It’s safe to say that if you’re reading this post, it’s because you’ve experienced the comfort and delightfulness of a Panera Bread Soup and you want to mimic that same feeling at home. This will do the trick!
My go-to Panera order is a soup, usually the chicken and wild rice or turkey chili, in a sourdough bread bowl. My mouth is watering just thinking about the savory goodness. My closest Panera is about 25 minutes away so, for me, this is an easier and more affordable way to have Panera at home.
So, here’s why I love this chili. There is a complex amount of beans and legumes in this recipe make it much more interesting than your typical chili. Especially the edamame, because it never completely softens even after refrigerating the leftovers so it allows for some texture and it doesn’t seem like you’re eating a big bowl of mush.
I love the flavor profile of this chili. The seasonings in this chili are what MAKES the chili. Even if you think you won’t like cumin, I highly suggest you just try it. I promise it will not make it too spicy.
Furthermore, this recipe is completely adjustable to your flavor palette and dietary preferences. If you’re vegetarian, substitute the turkey for a can of black beans or cannellini beans to keep the heartiness. If you don’t like edamame, eliminate it and pretend it’s not there. We’ve all avoided things and/or people at some point in time.
Don’t let this long list of ingredients intimidate your avid laziness. It’ll be worth it in the end and then you won’t have to make dinner for another two nights because you’ll be surviving off of leftovers.
Let me know if you make this recipe! I would love to see them!
Prep Time: 15 minutes Cook Time: 30 to 35 minutes
What you will need:
- 1 lb Ground Turkey
- 1 medium White Onion, diced
- 3-4 Garlic cloves, minced
- 3 Carrots, chopped
- 3 Celery stalks, chopped
- 1 Green Pepper, chopped
- 2-3 tablespoons of Olive oil
- 28 ounce can of Crushed Tomatoes
- 16 ounce can of Garbanzo Beans, drained and rinsed
- 16 ounce can of Kidney Beans, drained and rinsed
- 1 cup of Corn (I recommend frozen)
- 1 cup of Edamame
- 3 to 4 cups of Vegetable Broth
- 1 tablespoon of Chili Powder
- 1 tablespoon of Ground Cumin
- 1 teaspoon of Oregano
- 1 teaspoon of Basil
- 1 teaspoon of Parsley
- 1/2 teaspoon of Crushed Red Pepper
**Adjust ingredients according to desired taste**
- Heat oil in a large pot or dutch oven. Add chopped onion, celery, green pepper, and carrots. Cook until softened.
- Add ground turkey and brown. Be sure to break apart.
- Combine ground pepper, chili powder, ground cumin, oregano, basil, parsley, and crushed red pepper flakes and garlic to the mixture. Cook for 1-2 minutes until fragrant.
- Pour in vegetable broth, crushed tomatoes, garbanzo beans, and kidney beans.
- Bring chili to a simmer and cook for 15 to 20 minutes.
- Then add corn and edamame and simmer for another 15 minutes.
- Serve and Dobrou Chut’!