However You Like It Chili

Chili that can be customized to your liking!

We all have our favorite chili recipe and this is mine. I’ve made this chili with turkey, beef, or just veggies!

I love Panera Bread’s turkey chili, I used to work across the street from one of their locations and boy, was that dangerous. This chili is so comforting (yes, I used that word for chili), hearty, but healthy.

I googled a copycat recipe immediately after having it for the first time and wanted to make my own version of it.

After a few unsuccessful tries (I put a whole 6 oz can of tomato paste in it once…whoops), I made what reminded me of those yummy Panera Bread bowls of chili!

So like I said, make it vegetarian, use turkey for a leaner chili, or go with beef for that flavaaaa. Use different beans if you prefer or change what kind of broth you use. It’s all good, and it’ll be great every time.

Let me know how you’ve customized this chili!

Customizable Chili

Non-Negotiable ingredients

  • 12 ounce package frozen mirepoix mix (onions, carrots, celery)
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 and ½ teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • ½ teaspoon chipotle chili powder (omit for milder chili, but I LOVE this addition)
  • 2 teaspoons Worcheshire sauce
  • 1 teaspoon Kitchen Bouquet
  • ½ teaspoon minced garlic

Pick your ingredient

  • 1 pound of ground turkey, ground beef, or just omit the meat
  • 28 ounces canned tomatoes of choice – pureed or diced. I like using a 14 oz can of fire roasted tomatoes and a 14 oz can of regular diced tomatoes, I pulse one can in my food processor
  • 2 cans of drained and rinsed beans (no salt added)I use kidney and garbanzo beans, but you can use whatever beans make you happy
  • 3 cups stock of choice – vegetable or chickenI’m not a huge fan of beef broth, but maybe that’s just me
    • If my chili is not vegetarian, I use better than bouillon – chicken flavored (3 teaspoons)
  • 2 extra add ins – ⅔ cup each I love adding frozen corn and shelled edamame to my chili, especially if there’s no meat in there!

Ok, let’s make it

  1. If you’ve chosen to use meat, brown it in a Dutch oven or stock pot (5 quart or larger)
  2. Once the meat is halfway cooked, add in the frozen veggie mix and cook down for 10 minutes on medium-low heat.
  3. Add in tomatoes of choice as well as all of the non-negotiable ingredients.
  4. Simmer for 5 minutes.
  5. Add in rest of ingredients, bring to a boil, and then simmer with the lid cracked for 45 minutes.
  6. Yes, it’s that easy!
  7. Enjoy with your favorite toppings: sour cream, cheese, avocado, or cilantro!
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