Copycat Panera Bread Turkey Chili Recipe

After weeks of testing, I’m excited to share my version of a Panera Bread classic dish. This copycat Panera Turkey Chili recipe is a hearty chili. A warm, comforting bowl of goodness that captures the essence of autumn with every spoonful. Packed with lean ground turkey, vibrant vegetables, garbanzo beans, kidney beans, edamame, and a blend of warm spices that is perfect for chilly evenings. 

Grab a large stock pot, Dutch oven, slow cooker, or Instant Pot and let’s recreate this delicious recipe in the comfort of your own home!

Raise your hand if you are a fan of Panera Bread. I've been a long time fan and enjoy many of their menu offerings. In the past, I've recreated their Jalapeno Cilantro Hummus and their iconic Lemon Chicken Orzo Soup (which I shared and got published to the Allrecipes website and was included in their cookbook Keepers). Both great recipes in their own right.

I also love their unique take on healthy turkey chili If you love the unmistakable taste of Panera chili, you are going to love my recipe for homemade copycat turkey chili just like the kind you get in the restaurant. It's the perfect make at home recipe on a cold day in the winter months and it's a one-pot meal, which means less to clean up. 

Don't let the long list of ingredients scare you away. It really is very easy to make right at home. What makes this chili recipe so unique is the blend of beans and legumes and a handful of interesting ingredients you wouldn't expect to find in a traditional beef chili recipe. 

These ingredients are what give this chili an amazing depth of flavor. Something that's important when using ground turkey as a base, because, let's face it, ground turkey on it's own can be quite bland.

Panera Turkey Chili Ingredients

Here is the ingredient list you will need to make my version of Panera Bread's Turkey Chili:

Cooking oil - Olive oil, avocado oil, corn oil, vegetable oil, or any oil you like to cook with will work here. You will need about a tablespoon to sauté the vegetables, garlic and ground meat. 

Ground turkey - You will need one pound of 93/7 (93% lean) ground turkey for this copycat chili recipe. Do not purchase all white meat ground turkey, as it is too lean for this recipe. 

Canned beans - You will need one 15.5 ounce can of chickpeas and one 15 ounce can of light or dark kidney beans. Beans add bulk, flavor, and fiber to the chili recipe. 

Yellow onion - You will need one cup of diced onion for this recipe. You can substitute sweet onion, white onion, or red onion if you like. I used a standard yellow cooking onions. 

Garlic - You will need 2 to 3 cloves of garlic, minced. Garlic helps make this a flavorful chili. 

Canned tomatoes with chiles - One 10 ounce can of tomatoes with chiles (I used Rotel original) bring a little bit of heat and add bulk to the chili. 

Tomato paste - You will need 2 tablespoons of tomato paste. This will add a depth of flavor to the chili.

Fresh Carrots - Peeled and diced, fresh carrots add another layer of flavor. If you are in a pinch, you could also use frozen sliced carrots for this chili recipe. 

Canned diced green chiles - You will need one 4 ounce can. These can be fire roasted or not. Your choice. If you can find canned Hatch chiles, they will give you slightly more heat. The green chilies add subtle heat to the chili. 

Jarred Salsa Verde - You will need 1 cup of salsa Verde. ( I used Herdez for this recipe.) This ingredient stands in for tomatillo in Panera's original recipe. This ingredient adds flavor and a brightness to the chili. 

Frozen corn - You will need one cup corn. No need to thaw before adding to the pot. Frozen corn will retain it's crispness better than canned corn. But you could substitute canned corn if you like. 

Frozen shelled edamame - Edamame or soy beans add another source of protein to this copycat Panera bread turkey chili recipe. They also taste great! Make sure you buy the shelled edamame for this recipe. You will need a 1/2 cup for this recipe but any extra is excellent in fried rice and stir fry recipes. 

Chili powders - Panera's original recipe calls for Pasilla and ancho chili powder. Both chilis have an earthy, sweet flavor Since I couldn't find jarred Pasilla chiles, I used a combination of Ancho chili powder and McCormick chili powder in my version. These chili powders give a depth of flavor, but not too much heat. 

​Ground cumin - Chili isn't chili without this distinct earthy spice. 

Molasses - You will need one tablespoon of unsulphured molasses.  I used Grandma's original brand. It balances out the flavors with a bit of sweetness, but also adds an amazing depth of flavor. It also helps to mellow out the acidity from the tomatoes. 

Fresh cilantro - You will need 1/4 cup chopped fresh cilantro. If you use dried cilantro, you will need about a tablespoon. If you hate cilantro, you can substitute either fresh or dried parsley. 

Chicken Stock or Broth -  You will need 2 1/2 cups of stock. I prefer to cook with chicken stock because I think it has more flavor than broth, but you could use either in this recipe. 

​Fresh lime juice - You will need the juice of about 1/2 lime or 1 tablespoon of lime juice. This adds another layer of flavor and brightens up the dish. 

Assorted garnishes - sliced green onions, shredded cheddar cheese, Fritos, tortilla chips, sour cream, plain Greek yogurt, fresh sliced radishes. The list is only as long as your imagination! Top this chili however you like. 

I know this is a pretty hefty list of ingredients, but trust me, it will all be worth it! 

For a full list of ingredients and the amounts you will need to make this turkey chili recipe, see recipe card below

Equipment needed to make Copycat Panera Chili

You can cook this copycat Panera Chili recipe several ways: 

• In a Large stock pot with a lid or large Dutch Oven with a lid to make this on the stove top. 
• If you want to make this in your slow cooker, you will need at least a 6 quart slow cooker for this recipe. 
• You can also make this recipe in your multicooker (aka Instant Pot). 

For full directions on how to use each cooking method, refer to the recipe card below. 

Variations and Substitutions

• You can substitute chicken broth or chicken stock for turkey stock, vegetable stock, or beef stock or broth in this recipe
• If you don't have or can't find ancho chili powder, you can replace with it with generic chili powder. I like McCormick brand for taste. 
• You can replace the ground turkey with any ground meat. Ground beef and ground pork will work well in this recipe. You could also use a combination of any of these ground meats. 
• If you don't have molasses, you can replace it with equal amounts of dark brown sugar. 
• You can omit the frozen shelled edamame if you can't find it in your store.  
• The sky is the limit when it comes to garnishing this turkey chili! Sour cream, sliced green onions, shredded cheddar cheese, tortilla chips or corn chips, avocado slices, sliced radishes, chopped raw sweet onion or red onion, are just a few of the ways you can garnish this chili for serving. 

Storage suggestions

Store leftovers in an airtight container in the refrigerator for 3 days. Like most stews, chilis, and soups, this recipe will taste better the next day as it has had a chance for the flavors to meld. This copycat Panera chili freezes well. You can freeze it in an airtight container for 3 to 4 months. To reheat, just defrost and warm to desired temperature. 

How to make Panera Turkey Chili Recipe

On the stove top:

1. Heat 1 tablespoon oil in large stock pot or Dutch oven on medium-high heat until it begins to shimmer. Add onion and carrots and sauté for about 2 minutes then add garlic and sauté for another minute. 

2. Add in ground turkey, continuing to cook until brown and breaking it up as it cooks. 

3. Add 3 tsp. ground ancho chili powder, 1 tsp. ground chili powder, 2 tsp. ground cumin, 1/2 tsp. kosher salt, 1/2 tsp. ground black pepper and stir and cook for 1 - 2 minutes. 

4. Add in 2 TBSP tomato paste and stir and cook another 1 - 2 minutes.

5. Add can of Rotel tomatoes with chilies, undrained, 4 oz. can of green chilies, undrained, kidney beans including the liquid, chickpeas (garbanzo beans) with their liquid, frozen corn, frozen shelled edamame, and cilantro. Stir to combine.

6. Stir in 2 1/2 cups chicken stock or broth and 1 cup salsa verde. Bring to boil.

Turn down to simmer and partially cover. Cook until vegetables are soft, about 20-30 minutes.

Once vegetables are soft, stir in fresh lime juice and molasses. Taste (careful it will be hot!) for salt and pepper and add as you like.

Slow Cooker Directions:

Heat a large nonstick skillet on medium high heat. Add oil and onion and carrots. Cook for about 2 minutes. Add in garlic, and cook for another minute. Add in ground turkey, breaking it apart as it cooks. Cook for about 6 minutes until it's browned. Transfer turkey mixture to the crock of the slow cooker (at least 6 quart in size). Stir in all other ingredients except lime juice and molasses. Cook on LOW for about 8 hours or on HIGH for about 4 hours or until vegetables are tender. Turn off and add lime juice and molasses. Taste (careful it will be hot!) for additional salt and pepper and add as you like.

Multicooker (Instant Pot) Directions:

Start with the sauté function and add oil to the pan. Cook the onions and carrots for about 2 minutes, then add the garlic and cook one more minute. Add in the ground turkey and cook, breaking it apart until it's browned. Add one cup of chicken stock or broth, scraping the bottom of the pan loosening any bits that might be on the bottom. Turn off the sauté function. Add the rest of the ingredients (including the other 1 1/2 cups chicken stock or broth) except the lime juice and molasses. Secure lid on instant pot and make sure valve is closed. Cook on HIGH pressure for 10 minutes, followed by a 5 minute natural release and then a quick release. Carefully remove lid and stir in lime juice and molasses. Taste (careful! it will be hot!) for salt and pepper, and adjust as you like. As always, make sure to follow the instructions for your make and model multicooker!

What to serve with turkey chili

I personally love to serve a slice of warm buttered cornbread aside my chili recipes, and this one is no exception. But equally as good are fluffy buttermilk biscuits! A green salad with tomatoes, cucumbers, and red onions will round out the meal. This healthy chili recipe would also be great on top of pasta! 

More recipes made with ground turkey you might like:

• The BEST Ground Turkey Meatloaf
• Homemade Air Fryer Ground Turkey Meatballs
• Ground Turkey and Zucchini Enchiladas

I hope that your family loves this recipe as much as my family does. While it's not the "real deal" Panera Turkey Chili, it's pretty darn close if I do say so myself! Give it a try and let me know what you think! 

Panera Turkey chili recipe, turkey chili, panera bread turkey chili recipe, Panera chili, Recipe for Panera turkey chili

main dish, soup, chili, copycat

American

Yield: 6 servings

Author: Renee Paj

Copycat Panera Bread Turkey Chili Recipe

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

This copycat Panera Turkey Chili recipe is a hearty chili just like you get in the restaurant. A warm, comforting bowl of healthy-ish goodness that captures the essence of autumn with every spoonful.

Ingredients

• 1 TBSP oil (olive, avocado, vegetable)
• 1 cup diced onion
• 1 cup peeled, diced carrot
• 2 - 3 cloves garlic, minced
• 1 pound ground turkey (93% lean, 7% fat)
• 3 teaspoons ground Ancho Chili powder
• 1 teaspoon Chili Powder (I like McCormick brand for this recipe)
• 2 teaspoons ground cumin
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 TBSP tomato paste
• 1 - 15.5 oz. can of chickpeas (garbanzo beans), (do not drain!)
• 1 - 15 oz. can of light or dark kidney beans, (do not drain!)
• 1 - 10 oz. can of Rotel Original tomatoes with green chilies, (do not drain!)
• 1 - 4 oz. can mild green chilies, (do not drain!)
• 1 cup frozen corn kernels
• 1/2 cup frozen shelled edamame
• 1/4 cup chopped fresh cilantro ( or 2 TBSP dried cilantro)
• 2 1/2 cups chicken stock or broth
• 1 cup salsa verde (I used Herdez)
• 1 TBSP fresh lime juice
• 1 TBSP unsulphered molasses (I used Grandma's Original)
• Salt and pepper, to taste
• Assorted garnishes (optional): sour cream, shredded cheese, tortilla chips, etc.

Instructions

1. Heat large stock pot or Dutch oven over medium-high heat on stove and add oil. When it shimmers, add onion and carrots.
2. Stir and cook for 2 minutes then add in garlic and stir and cook for about 1 minute.
3. Add in the ground turkey, breaking it up and cook until browned, about 6 minutes.
4. Add 3 tsp. ground ancho chili powder, 1 tsp. ground chili powder, 2 tsp. ground cumin, 1/2 tsp. kosher salt, 1/2 tsp. ground black pepper and stir and cook for 1 - 2 minutes. Add in 2 TBSP tomato paste and stir and cook another 1 - 2 minutes.
5. Add can of Rotel tomatoes with chilies, undrained, 4 oz. can of green chilies, undrained, kidney beans including the liquid, chickpeas (garbanzo beans) with their liquid, frozen corn, frozen shelled edamame, and cilantro. Stir to combine.
6. Stir in 2 1/2 cups chicken stock or broth and 1 cup salsa verde. Bring to boil.
7. Turn down to simmer and partially cover. Cook until vegetables are soft, about 20-30 minutes.
8. Once vegetables are soft, stir in fresh lime juice and molasses. Taste (careful it will be hot!) for salt and pepper and add as you like.

Notes

SLOW COOKER DIRECTIONS: Heat a large nonstick skillet on medium high heat. Add oil and onion and carrots. Cook for about 2 minutes. Add in garlic, and cook for another minute. Add in ground turkey, breaking it apart as it cooks. Cook for about 6 minutes until it's browned. Transfer turkey mixture to the crock of the slow cooker (at least 6 quart in size). Stir in all other ingredients except lime juice and molasses. Cook on LOW for about 8 hours or on HIGH for about 4 hours or until vegetables are tender. Turn off and add lime juice and molasses. Taste (careful it will be hot!) for additional salt and pepper and add as you like.

MULTICOOKER (INSTANT POT) DIRECTIONS: Start with the sauté function and add oil to the pan. Cook the onions and carrots for about 2 minutes, then add the garlic and cook one more minute. Add in the ground turkey and cook, breaking it apart until it's browned. Add one cup of chicken stock or broth, scraping the bottom of the pan loosening any bits that might be on the bottom. Turn off the sauté function. Add the rest of the ingredients (including the other 1 1/2 cups chicken stock or broth) except the lime juice and molasses. Secure lid on instant pot and make sure valve is closed. Cook on HIGH pressure for 10 minutes, followed by a 5 minute natural release and then a quick release. Carefully remove lid and stir in lime juice and molasses. Taste (careful! it will be hot!) for salt and pepper, and adjust as you like. As always, make sure to follow the instructions for your make and model multicooker!

Nutrition Facts

Calories

320

Fat (grams)

9 g

Sat. Fat (grams)

2 g

Carbs (grams)

35 g

Fiber (grams)

8 g

Net carbs

27 g

Sugar (grams)

13 g

Protein (grams)

28 g

Sodium (milligrams)

1097 mg

Cholesterol (grams)

47 mg

Nutritional Information provided is an estimate.

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