Copycat Panera Turkey Chili

If you like Panera Bread but don’t want to spend much money to eat out, try to make this Copycat Panera Turkey Chili at home! This recipe is super easy to make and reminiscent of the turkey chili at Panera Bread.

I have been in love with making chili in my Instant Pot, for all of my Instant Pot Chili Recipes. Click here.  

I have loved Panera Bread’s turkey chili since I first tried it.  It is savory, hearty, and comforting.  Panera’s turkey chili uses leftover turkey, but you can use ground turkey, turkey cutlets, or even ground beef n this recipe.

Ingredients Needed 

Cooking Oil

One medium onion

One pound of leftover turkey or ground turkey

1/2 cup chopped celery

Two cloves of minced garlic

One tbsp of chili powder

One tsp cumin

One teaspoon of Italian seasoning

1/2 teaspoon white pepper

1/2 teaspoon

One teaspoon of tomato paste

Two carrots peeled and chopped

1/2 cup edamame

1/2 cup corn

One 15-ounce can of garbanzo beans

One 15-ounce can of red kidney beans

Two cups of crushed or diced tomatoes

Two cups of vegetable brown, beef stock, or chicken broth

If you have eaten Panera’s turkey chili before, you know it is mild.  Add some red pepper flakes or cayenne pepper to spice it up.

Chili Garnishes and Toppings

sour cream, green onion, red onion, fresh cilantro, green chiles, tortilla chips, cheese, avocado, and lime juice.

 Instant Pot Instructions

1. Turn on the saute function on your Instant Pot

2. Add oil, onions, garlic, spices, celery, and turkey to your pot.  Saute until turkey is browned and onions are transparent.

3. Add the remaining ingredients to your instant pot.  Press cancel to stop the saute function.

4. Place the Instant Pot lid onto the pot and lock it. Rotate the pressure release valve to “sealing.”

5. Cook on high pressure for 10 minutes.  Let pressure naturally release.

6. Let the chili simmer and thicken by turning on the saute function again until you get the desired texture.

7. Serve.

Slow Cooker Instructions

1. In a large pot over medium heat, Add oil, onions, garlic, spices, celery, and turkey to your pot.  Saute until turkey is browned and onions are transparent.
2.  Add the turkey and onion mixture into your slow cooker pot.   Add the remaining ingredients.  Cook on low for 4-6 hours.
3. Serve

Stovetop Instructions

1. Add oil, onions, garlic, spices, celery, and turkey to your pot in a large pot or a dutch oven over medium heat.  Saute until turkey is browned and onions are transparent.
2. Add the remaining ingredients to your pot and let it simmer on the stove for 30-40 minutes.  Stir with a wooden spoon every few minutes to keep the ingredients from sticking to the bottom of your pot.

5 from 2 votes

Print

Ingredients

• 1 tbsp cooking oil
• 1 medium onion chopped
• 1 pound leftover cooked turkey or ground turkey
• 1/2 cup chopped celery
• 2 cloves minced garlic
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp Italian seasoning
• 1/2 tsp white peper
• 1 tbsp tomato paste
• 1/2 cup frozen edamame
• 1/2 cup corn
• 1 15 ounce can garbanzo beans
• 1 15 ounce can red kidney beans
• 2 cups crushed tomatoes
• 2 cups vegetable or chicken broth

Instructions

Instant Pot Instructions

1. Turn on the saute function on your Instant Pot

2. Add oil, onions, garlic, spices, celery, and turkey to your pot.  Saute until turkey is browned and onions are transparent.

3. Add the remaining ingredients to your instant pot.  Press cancel to stop the saute function.

4. Place the Instant Pot lid onto the pot and lock it.  rotate the pressure release valve to "sealing."

5. Cook on high pressure for 10 minutes.  Let pressure naturally release.

6. You can let the chili simmer and thicken by turning on the saute function again until you get the texture you like.

7. Serve.

Slow Cooker Instructions

1. In a large pot over medium heat, Add oil, onions, garlic, spices, celery, and turkey to your pot.  Saute until turkey is browned and onions are transparent.

2. Add the turkey and onion mixture into your slow cooker pot.   Add the remaining ingredients.  Cook on low for 4-6 hours.

3. Serve.

Stovetop Instructions

1. Add oil, onions, garlic, spices, celery, and turkey to your pot in a large pot or a dutch oven over medium heat.  Saute until turkey is browned and onions are transparent.

2. Add the remaining ingredients to your pot and let it simmer on the stove for 30-40 minutes.  Stir with a wooden spoon every few minutes to keep the ingredients from sticking to the bottom of your pot.

3. Serve.

This was such a good chili!  I have loved this chili for so long, and I am so excited that I was able to make something wonderful at home too.   My husband and I have been into keeping healthy soups and stews in the fridge for weekday lunches, and this will be perfect for lunch this week!

Nutrition:

This chili has loads of protein from beans, edamame,  and turkey. This is high in fiber, gluten-free, contains vitamins k, b, and e, and is lower in calories if you take it easy on the toppings.

Storage:

You can store your leftovers in the fridge in an airtight container for up to five days.  You can store this chili in the freezer for up to 6 months.

If you like this recipe, you should try the following:

Strawberry Poppyseed Salad

Sweet Baked Beans Chili 

Greek Chicken Chili 

Easy Pork Chili 

Did you make this copycat Panera Turkey Chili? I would love to hear how it worked out for you!  Please comment below this blog post or tag me on social media and tell me how you liked it.  You can find me on Facebook, Pinterest, Twitter, and Instagram.