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
This turkey chili is as wholesome as it is delicious, making it a go-to recipe for cozy dinners or easy meal prep.
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
Instructions
- 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
Calories: 155kcalCarbohydrates: 10gProtein: 17gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 31mgSodium: 265mgPotassium: 448mgFiber: 2gSugar: 2gVitamin A: 1716IUVitamin C: 4mgCalcium: 26mgIron: 1mg
Tried this recipe?Let us know how it was!
