This Panera turkey chili recipe is a fabulous copycat of the beloved original. Such a delicious soup that’s so easy to make at home.
I love the flavors, the colors, and the heartiness of this soup. It calls for ground turkey, but you can certainly substitute ground beef if that’s what you have (instructions for both to follow).
Ground turkey is chosen for its lower fat content, and it has a delightfully different flavor as well.
If you choose to use leftover cooked turkey, I include instructions for that as well (in case you want to make it in the days following Thanksgiving).
As you may already know, I’m pretty fond of copycat recipes and love to replicate my own version at home. I typically shoot for “better than,” but you can be the judge of that.
If you’re not familiar with Panera Bread restaurant, not to worry. Suffice it to say that this recipe is a hearty, flavorful, colorful chili that’s fairly mild in the spicy department.
The beauty of this chili is that you can spice it up or down based on your family’s preference.
What You’ll Need
2 Tablespoons oil
1 pound ground turkey
1 medium onion
1 jalapeno
12 ounces tomato paste
1 can kidney beans
1 can garbanzo beans
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1 cup frozen edamame
1 small carrot
½ cup corn
4 cups beef stock
1 teaspoon dry oregano
½ teaspoon cayenne
1 teaspoon garlic powder
1 Tablespoon cumin
How to Make Turkey Chili
Preheat Dutch oven on medium heat on stove top. If don’t have a Dutch oven, any heavy large pot will do. I really love to use my Dutch oven and wouldn’t want to be without it. It heats so evenly and is wonderful to cook with!
Once your pot is nice and hot (about 5 minutes should do), you will then add your oil of choice (I typically use olive or coconut oil, but the oil you use is up to you).
Note: If using ground beef in place of the turkey, you will not need oil in the pan.
Next, you will add the ground turkey (or ground beef), onion, and jalapeno and cook 15 minutes, chopping and stirring often.
You will be cooking until the meat is browned and the veggies are softened and a bit translucent. If using ground beef, the time to remove any excess fat in the pan is now before adding the rest of the ingredients.
Once the meat is browned and the veggies softened, you will add the drained beans, frozen shelled edamame (no need to thaw), corn, carrot, beef broth, tomato paste oregano, cayenne pepper, garlic powder, cumin, black pepper, and salt.
Note: If you don’t have fresh or frozen corn, you can use drained canned corn.
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Bring the mixture to a boil on medium-high heat, all the while mashing and stirring in the paste to break it up.
Reduce the heat to medium, cover, and cook 45 minutes. Check periodically to stir and make sure it’s not boiling too hard. You want a strong simmer not a rolling boil that might bubble over.
Stir and taste. Add more salt if needed. Serve hot with biscuits, corn bread, or other bread of choice and side salad.
Tips & FAQs
My family and I love this Panera turkey chili recipe. Please let me know what you think in the comments below. What meat did you use – ground turkey or beef? Any other alterations?
Southern Cornbread
Cheese Toast Recipe
Cheddar Biscuits
Southern Butter Biscuits
Some salads that go nicely with this turkey chili:
Mediterranean Cucumber Salad with lemon dressing
Shaved Brussel Sprouts Salad with creamy honey lime dressing
Simple Mediterranean Salad with lime vinaigrette
Other Copycat Recipes to love:
Spicy Thai Panera Chicken Salad
Texas Roadhouse Green Beans with Bacon
Panda Express Fried Rice
📋 Recipe
Nigel Gildon editor:Nigel Gildon is the editor of Chef Wayne’s Big Mamou: Chef Wayne’s Big Mamou. He has worked in the publishing industry for many years and has a passion for helping new authors get their work into the hands of readers. 63 Liberty Street * Springfield, MA 01003
