Panera Turkey Chili (Copycat)

This Copycat Panera Turkey Chili recipe lets you make the comforting restaurant favorite at home! A big pot of turkey chili loaded with beans, tomatoes, corn, and even shelled edamame. It has more texture than your typical chili and great Tex-Mex flavor from the added ancho chili powder and salsa verde.

Why I Love It:

• Filling – This chunky, hearty turkey chili is super filling on a chilly day.
• Loaded with Texture – Two types of beans, edamame, and corn give this turkey chili extra texture!
• Tex-Mex Flavor – In addition to the traditional chili pepper, ancho chili pepper adds more smoky flavor.

Ingredients

• Oil – Such as olive oil or vegetable oil
• Ground Turkey
• Veggies/Aromatics – Onion, Carrot, and Garlic
• Canned Items – Tomato Paste, Petitie Diced Tomatoes, Green Chiles, Kidney Beans, Garbanzo Beans
• Frozen Shelled Edamame
• Frozen Fire Roasted Corn Kernels
• Chicken Broth
• Salsa Verde – Using this is the shortcut vs roasting tomatillos
• Spices – Chili Powder, Ancho Chili Powder, Ground Black Pepper, Kosher Salt, Dried Oregano, Ground Cumin, Cayenne Pepper
• Fresh Cilantro
• Lime Juice

How To Make Copycat Panera Turkey Chili

1. Cook Turkey – Heat up a large dutch oven with the oil to medium-high heat. Once hot, add the ground turkey and cook, while crumbling, until fully cooked and crumbled. Use a slotted spoon to remove the cooked turkey to a plate.
2. Cook Carrots and Onion – Add the onion and carrot and sauté until they are soft. About 4-5 minutes. Once the veggies are softened, add the garlic and spices and cook until just fragrant.
3. Add Tomato Paste – Add the tomato paste and cook until brick red while stirring to combine. Add a little bit of the broth to deglaze the pan and stir to combine (scrape any bits from the bottom).
4. Simmer – Add the remaining ingredients (minus the corn, edamame, lime juice, and cilantro). Stir to combine, bring to a simmer, and lower the heat to keep it at a simmer. Simmer for 30 minutes, covered.
5. Add Edamame and Corn – Stir in the shelled edamame and corn and simmer again, this time uncovered, for about 20 minutes.
6. Finish and Serve – Remove from heat and to add some freshness, stir in the lime juice and fresh cilantro. Stir and serve with toppings of your choice.

Substitutions

• Beans – Panera uses a mix of kidney beans and garbanzo beans (also called chickpeas), but you can use a different mix, if you prefer. Black beans are another great addition!
• Tomatillos for the Salsa Verde – Panera’s chili has tomatillos that are roasted/charred and then pureed before being added. But to save time, I love using jarred salsa verde! If you have tomatillos on hand, you could take the homemade approach instead.

Variations

• Other Ground Meat – Instead of ground turkey, ground chicken or ground beef can be swapped in.
• Slow Cooker – Instead of making the turkey chili on the stove top, you can make it in the slow cooker. You’ll still want to cook the ground turkey and onion/carrots/garlic on the stove first before adding it to a slow cooker with the remaining ingredients. Cook on LOW for 6-7 hours.

Equipment

• Dutch Oven or other Large Soup Pot – Pictured is a 6 qt dutch oven. Due to the tomato products in the chili, it’s important to use an enameled dutch oven vs straight cast iron. Acidic foods can cause corrosion to regular cast iron.

Leftovers, Freezing, and Reheating

• Leftovers – Leftovers can be stored in an airtight container in the fridge for up to 4 days.
• Freezing – This recipe also freezes well! After the chili has cooled, it can be frozen in freezer bags for up to 3 months.
• Reheating – Leftovers (refrigerated or frozen) can be reheated in the microwave or in a pot on the stove. For faster reheating, it’s best to thaw frozen chili in the fridge overnight.

Recipe Tips

• Brown the Turkey First – This step is crucial! You have to cook the ground meat first before simmering in the remaining ingredients.
• Adjust Broth Amount – You can adjust the amount of broth if you like a thicker or thinner chili.

Frequently Asked Questions

Chili Topping Ideas

One of the best parts about serving up a big bowl of chili is piling on the toppings! Some of my favorites are:

• Sour Cream – Plain greek yogurt is a great lighter swap
• Fresh Cilantro
• Shredded Cheese
• Diced Onions
• Avocado
• Fried Tortilla Strips

Other Chili Recipes

• Stovetop Dutch Oven Chili – Hearty, thick, rich, and flavorful. All made in one dutch oven or large pot for easy clean up. It’s perfect for a chilly day or even a game day party.
• Pumpkin Chili – The canned pumpkin puree gives chili a slightly sweet flavor while making it extra creamy.
• Slow Cooker White Chicken Chili – Filled with white beans, shredded chicken, corn, green chiles, and a creamy broth. This recipe lets your crockpot do all the work and it’s lighter than traditional recipes.

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