Panera Turkey Chili (Copycat)

Name: Panera Turkey Chili (Copycat)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1.5-2 pounds lean ground turkey; 1 large yellow onion, diced; 1 large carrot, diced; 1 tablespoons minced garlic; 2 tablespoons chili powder; 1.5 tablespoons ancho chili powder; 1 teaspoon ground black pepper; 1 teaspoon kosher salt; 2 teaspoons dried oregano; 2 teaspoons ground cumin; 1/4 teaspoon ground cayenne pepper, adjust to taste; 6 oz can tomato paste; 2 15oz cans diced tomatoes, petite diced is preferred; 3/4 cup salsa verde; 1 4oz can diced green chiles; 1 15oz can kidney beans, rinsed and drained; 1 15oz can garbanzo beans, rinsed and drained; 1 cup frozen shelled edamame; 1 cup frozen fire roasted corn kernels; 8 cups low sodium chicken broth or stock; 1/4 cup finely chopped fresh cilantro; 2 tablespoons lime juice

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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. If you're looking for other popular soup recipes, this crockpot chicken noodle soup is a classic and this Italian sausage gnocchi soup is super creamy.

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Why I Love It:
Ingredients and Equipment
Substitutions and Variations
Step by Step Instructions
Leftovers, Freezing, and Reheating
Recipe Tips
Frequently Asked Questions
Chili Topping Ideas
Related Recipes
Recipe
Reviews

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.

close up of Panera turkey chili with wooden spoon

Ingredients and Equipment

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
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.

chili powder, ancho powder, cumin, oregano, and cayenne pepper in bowl

Substitutions and Variations

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.
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.

Step by Step Instructions

Making this copycat Panera Turkey Chili is simple and requires only 10 minutes of prep time.

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.
Cook Carrots and Onion - Add the onion and carrot and sauté until they are soft then add the garlic and spices and cook until just fragrant.
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.
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.
Add Edamame and Corn - Stir in the shelled edamame and corn and simmer again, this time uncovered, for about 20 minutes.
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.

panera turkey chili with beans and edamame in bowl

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.

panera turkey chili copycat recipe with limes

Frequently Asked Questions

Is Panera Turkey Chili spicy?

The chili is a mild spice level, but it's easy to adjust! If you love spice, then you can add more cayenne pepper to the chili

How long should I simmer chili on the stove?

I recommend letting chili simmer on the stove for at least 30 minutes but you can let it simmer on low for up to 2 hours for extra flavor.

Should you cover chili while it simmers?

If you’re only simmering the chili for 30 minutes, then you can let it simmer uncovered so the liquid reduces slightly and the chili gets thicker. If you’re simmering for an hour or two, then you can leave the lid on to avoid too much evaporation and remove the lid in the last 30 minutes or so.

Is it OK to make chili in cast iron Dutch oven?

A dutch oven is a great size for making chili and it retains heat well so it’s great for browning the beef and simmering the chili. But it’s important to use an enameled dutch oven or a very well-seasoned cast iron dutch oven otherwise the acidity from the tomatoes can cause corrosion.

panera turkey chili copycat recipe in a bowl with a spoon

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

panera turkey chili recipe in Dutch Oven

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Recipe

panera turkey chili with beans, edamame, corn, and tomatoes

Print Recipe

★★★★★

5 from 1 reviews

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.

Author: Kathleen
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 6-8 servings
Category: Main, Soup
Method: Stovetop
Cuisine: American

Ingredients

2 tablespoons olive oil
1.5-2 pounds lean ground turkey
1 large yellow onion, diced
1 large carrot, diced
1 tablespoons minced garlic
2 tablespoons chili powder
1.5 tablespoons ancho chili powder
1 teaspoon ground black pepper
1 teaspoon kosher salt
2 teaspoons dried oregano
2 teaspoons ground cumin
¼ teaspoon ground cayenne pepper, adjust to taste
6 oz can tomato paste
2 15oz cans diced tomatoes, petite diced is preferred
¾ cup salsa verde
1 4oz can diced green chiles
1 15oz can kidney beans, rinsed and drained
1 15oz can garbanzo beans, rinsed and drained
1 cup frozen shelled edamame
1 cup frozen fire roasted corn kernels
8 cups low sodium chicken broth or stock
¼ cup finely chopped fresh cilantro
2 tablespoons lime juice

Instructions

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.
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.
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).
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.
Add Edamame and Corn - Stir in the shelled edamame and corn and simmer again, this time uncovered, for about 20 minutes.
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.