Pre-roasted turkey makes chili quicker

This chili from Panera Bread features ground and roasted turkey breast and packs a whopping 13 grams of fiber per serving. The turkey is slowly simmered with a blend of black, pinto and navy beans in a rich tomato sauce flavored with garlic, peppers, cumin, chile powder and a cup of amber ale. The recipe, adapted from Panera head chef Dan Kish, is ready in 90 minutes. As with any good chili this is one dish that continues to improve with time.

Panera Bread’s Turkey Chili

3 poblano peppers 2 tablespoons canola oil 1 large onion, finely diced

1 ½ teaspoons minced garlic ½ pound ground turkey 2 teaspoons chile powder

blend, more to taste 1 teaspoon ground cumin, more to taste

1 cup amber ale

6 ounces boneless, skinless and shredded roasted turkey (about 1 ½ cups)

1 (28-ounce can) crushed

tomatoes with their liquid 1 cup cooked and drained black beans

1 cup cooked and drained pinto beans

1 cup cooked and drained navy beans

Salt

Roast the poblano chiles: Place the peppers on a rack set over a gas stove-top burner at high heat. Roast, turning frequently, until the skin on all sides of each chile is charred, about 5 minutes. (If you have an electric or ceramic stove-top, roast the peppers in the oven using the broiler setting until charred on all sides.) Wrap each pepper in plastic wrap and set aside until the peppers are cool enough to handle, then remove skin (the skin should stick to the plastic wrap). Rub the plastic wrap against the skin to loosen and remove it. Do not rinse the peppers to remove the skin, as rinsing will remove flavor. Stem and seed each pepper, then finely dice and set aside.

In a heavy-bottom pot, heat the oil over medium heat. Add the onion and cook, stirring frequently, until the onion is softened, 6 to 8 minutes. Stir in the diced chiles and garlic and cook until the garlic is aromatic, about 1 minute. Stir in the ground turkey and cook until the turkey is browned, 6 to 8 minutes.

Add the chile powder and cumin and cook, stirring, 2 to 3 minutes to marry the flavors. Add the ale and continue to cook, scraping any flavoring from the bottom of the pot.

Stir in the shredded turkey, crushed tomatoes and beans, along with 1 teaspoon salt, or to taste, and bring to a very gentle simmer. Cover loosely and simmer, stirring occasionally, 30 to 40 minutes to develop the flavors. Taste and adjust the flavorings and seasonings as desired.

Makes 6 servings. Adapted from a recipe by Panera head chef Dan Kish.

Nutrition information: Each serving contains approximately 365 calories, 27 g protein, 10 g fat, 41 g carbohydrate (7 g sugar), 55 mg cholesterol, 718 mg sodium and 13 g fiber.

Carbohydrate choices: 2 ½.