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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.