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Copycat Panera Bread Turkey Chili Recipe
Ever had Panera Turkey chili? It is a seasonal dish and I got lucky enough to have it once. I spent the entire meal trying to figure out the recipe. Imagine Brunswick stew had a baby with chili—that’s exactly what Panera’s Turkey Chili reminds me of!
This is my version combining tender turkey, savory beans, and a medley of vegetables in a rich, flavorful broth. This comforting dish is packed with protein and just the right amount of spice, making it a satisfying option for a cozy lunch or dinner.
It’s my take on a modern twist of a classic comfort food, and it’s always a hit!
Tips for Perfect Turkey Chili
- Beans: Use a mix of kidney beans, chickpeas, black beans, or whatever you have on hand.
- Vegetable Add-Ins: Feel free to toss in additional vegetables like zucchini or bell peppers for extra nutrition.
- Spice it Up: If you like your chili spicy, add cayenne pepper or diced jalapeños.
- Thickening Tip: Simmer uncovered for the last 10 minutes to thicken the chili.
- Serving Ideas: Top with shredded cheese, diced avocado, sour cream, or crushed tortilla chips for added flavor and texture.
Panera Bread’s Turkey Chili Copycat
155kcal
Ingredients
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1 medium onion diced
- 1 large carrot diced
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 can 15 oz diced tomatoes
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz chickpeas, drained and rinsed
- 1 cup frozen edamame
- 1 cup frozen corn
- 4 cups low-sodium beef broth
- Fresh cilantro for garnish
Method
- Heat olive oil in a large pot over medium heat. Add diced onion and carrot and sauté for 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant. Can use an Instant Pot – set to saute.
- Add ground turkey to the pot and cook until browned, breaking it up with a spoon as it cooks. Stir in chili powder, cumin, oregano, smoked paprika, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
- Mix in tomato paste and cook for another minute. Add diced tomatoes, kidney beans, chickpeas, edamame, corn, and chicken broth. Stir to combine.
- Bring the chili to a boil, then reduce heat to low. Cover and simmer for 30-45 minutes, stirring occasionally, until the flavors meld and the chili thickens. Or if you are using an Instant Pot – set to slow cook on high for a few hours.
- Serve hot, garnished with fresh cilantro and your favorite toppings.
Nutrition
Calories155kcalCarbohydrates10gProtein17gFat6gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat4gTrans Fat0.01gCholesterol31mgSodium265mgPotassium448mgFiber2gSugar2gVitamin A1716IUVitamin C4mgCalcium26mgIron1mg
Private Notes
Tried this recipe?Let us know how it was!
