Copycat Panera Turkey Chili

• 2 tbsp olive oil
• 1/4 cup yellow onion, finely chopped
• Three cloves garlic, minced
• One medium carrot, diced
• 1 tsp chili powder 
• 2 cups cooked turkey, shredded or chopped
• Two cans (15 oz each) of chili kidney beans (with liquid)
• Two cans (15 oz each) of tomato sauce
• One can (15 oz) chickpeas or garbanzo beans, drained and rinsed
• 1 cup frozen shelled edamame
• 1/2 cup corn, frozen, canned or fresh
• 2 tsp Better Than Bouillon (turkey, chicken or vegetable)
• 2 cups water
• Salt and black pepper to taste
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon cumin

Recipe Note: You can substitute the better bouillon and water with chicken bouillon cubes or canned chicken broth.

If you don’t have leftover turkey, you can cook fresh ground turkey and make this recipe with that.

Toppings/Garnishes 

Sour cream, shredded cheese, tortilla chips, lime juice, red pepper flakes, avocado, red onion, green onions and fresh cilantro

Equipment

Dutch oven or large pot if you are making this on your stovetop or an Instant Pot if you are going to use your pressure cooker to make this chili.

Instructions

Stovetop Method

1. Sauté Aromatics:
   Heat olive oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes until softened. Add garlic and cook for 1 minute until fragrant. Add chickpeas and edamame and saute, slightly crisping them up.
2. Add Vegetables and Spices:
   Stir in carrots and chili powder, Italian seasoning, and cumin.  Cook for 2-3 minutes, letting the carrots begin to soften.
3. Combine Ingredients:
   Add the turkey, chili beans, tomato sauce,  Better Than Bouillon, and water. Stir to combine.
4. Simmer:
   Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes, stirring occasionally, until carrots are tender and flavors meld.
5. Season and Serve:
   Taste and adjust the seasoning with salt and pepper. Serve warm with your favorite toppings like shredded cheese, sour cream, or a side of bread.

Instant Pot Method

1. Sauté Aromatics:
   Turn on the Sauté mode on your Instant Pot. Heat olive oil, then add onion and sauté for 2-3 minutes. Add garlic and cook for another minute.
2. Add Vegetables and Spices:
   Stir in carrots, chili powder, Italian seasoning, and cumin, cooking for 1-2 minutes.
3. Combine Ingredients:
   Add the turkey, chili beans, tomato sauce, chickpeas, edamame, Better Than Bouillon, and water. Stir to combine.
4. Cook Under Pressure:
   Secure the lid and set the Instant Pot to Manual or Pressure Cook on high for 10 minutes. Allow for a 10-minute natural release, then carefully quick-release the remaining pressure.
5. Season and Serve:
   Taste and adjust the seasoning with salt and pepper. Serve hot with desired toppings.

5 from 2 votes

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Copycat Panera Turkey Chili

Panera Turkey Chili is a hearty, flavorful dish packed with tender turkey, beans, veggies, and warm spices. It’s savory, slightly smoky, and perfectly comforting—a bowl of pure coziness! Making it at home saves you a ton compared to the restaurant. 

Ingredients

• 2 tbsp olive oil
• 1/4 cup yellow onion finely chopped
• 3 cloves garlic minced
• 1 tsp chili powder
• 1 medium carrot diced
• 2 cups cooked shredded turkey
• 2 cans ( 15 ounce) chili beans
• 2 cans ( 15 ounce) tomato sauce
• 1 can garbanzo beans drained and rinsed
• 1 cup frozen shelled edamame
• 1/2 cup corn canned, frozen, or fresh
• 2 teaspoons better than boullon turkey, vegetable, or chicken
• 2 cups water
• salt and pepper to taste
• 1/2 tsp Italian Seasoning
• 1/2 tsp cumin

Instructions

Stovetop Method

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes until softened. Add garlic and cook for 1 minute until fragrant. Add chickpeas and edamame and saute, slightly crisping them up.

2. Add Vegetables and Spices: Stir in carrots and chili powder, Italian seasoning, and cumin. Cook for 2-3 minutes, letting the carrots begin to soften.

3. Combine Ingredients: Add the turkey, chili beans, tomato sauce,  Better Than Bouillon, and water. Stir to combine.

4. Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes, stirring occasionally, until carrots are tender and flavors meld. 

5. Season and Serve: Taste and adjust the seasoning with salt and pepper. Serve warm with your favorite toppings like shredded cheese, sour cream, or a side of bread. 

Instant Pot Directions

1. Sauté Aromatics: Turn on the Sauté mode on your Instant Pot. Heat olive oil, then add onion and sauté for 2-3 minutes. Add garlic and cook for another minute.

2. Add Vegetables and Spices: Stir in carrots and chili powder, Italian seasoning, and cumin, cooking for 1-2 minutes.

3. Combine Ingredients: Add the turkey, chili beans, tomato sauce, chickpeas, edamame, Better Than Bouillon, and water. Stir to combine.

4. Cook Under Pressure: Secure the lid and set the Instant Pot to Manual or Pressure Cook on high for 10 minutes. Allow for a 10-minute natural release, then carefully quick-release the remaining pressure.

5. Season and Serve: Taste and adjust the seasoning with salt and pepper. Serve hot with desired toppings.

Storage: Store leftovers in an airtight container in the fridge for up to 5 days.  You can also store it in the freezer.  If you are freezing the chili, you can thaw it in the microwave or stovetop.

Check out my other copycat recipes.

Copycat Whole Foods Cranberry Oatmeal Cookies

Copycat Panera Strawberry Poppyseed Salad

Copycat Olive Garden Pasta e Fagioli Soup

Did you try this easy copycat Panera turkey chili?  I would love to hear how it turned out for you! Please comment below this post or tag me on social media, and let me know how this recipe turned out for you!  You can find me on Facebook, Instagram, Pinterest, and Twitter.