This Panera Bread Chili Recipe is a hearty and spicy recipe, which calls for ground turkey and red kidney beans. It’s a classic, foolproof recipe, ready in about 50 minutes.
Jump to RecipePanera Bread Chili Recipe Ingredients
- 1 lb ground turkey (lean preferred)
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 2 medium carrots, peeled and diced
- 1 celery stalk, diced
- 3 garlic cloves, minced
- 1 can (15 oz) dark red kidney beans, drained and rinsed
- 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
- 1 cup frozen corn
- 1 can (28 oz) crushed tomatoes
- 2 cups chicken broth (low sodium)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- salt and black pepper, to taste
- optional: sour cream, shredded cheddar cheese, and sliced green onions for topping
How To Make Panera Bread Chili
- Brown the turkey: Heat the olive oil in a large Dutch oven or a heavy-bottomed pot over medium-high heat. Add the ground turkey and cook, breaking it up with a wooden spoon, until it is fully browned and no longer pink. Drain off any excess fat if necessary to keep the chili from becoming too oily.
- Sauté the garden vegetables: Add the diced onion, bell pepper, carrots, and celery to the pot with the turkey. Cook for about 6–8 minutes, stirring frequently, until the onions are translucent and the carrots have started to soften. This mixture provides the essential base of flavor and texture that makes Panera’s chili stand out.
- Bloom the spices: Stir in the minced garlic, chili powder, cumin, oregano, and smoked paprika. Cook for just 1–2 minutes until the spices become fragrant. Toasting the spices directly with the meat and vegetables is a professional trick that “wakes up” the flavors before the liquids are added.
- Combine and simmer: Pour in the crushed tomatoes, chicken broth, drained kidney beans, and chickpeas. Stir well to combine all the ingredients. Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 25–30 minutes. This slow simmer allows the turkey to become tender and the flavors to fully meld together.
- Add the corn finish: About 5 minutes before you are ready to serve, stir in the frozen corn. Since the corn is already sweet and tender, it only needs a few minutes to heat through. If you find the chili is a bit too thick, feel free to splash in a little more chicken broth until you reach your desired consistency.
- Season and serve: Taste the chili and add salt and black pepper as needed. Ladle the hot, chunky chili into deep bowls. Top with a generous dollop of sour cream, a sprinkle of cheddar cheese, and some fresh green onions for that authentic cafe experience.
Recipe Tips
- How to get the perfect thickness: If you prefer an even thicker chili, you can take a potato masher and lightly crush some of the beans directly in the pot. This releases natural starches that thicken the sauce without changing the flavor.
- Why chickpeas are used: Panera’s version is unique because it includes chickpeas (garbanzo beans). They hold their shape better than kidney beans during a long simmer and provide a nice nutty contrast.
- Can I use ground beef: Absolutely. While Panera uses turkey for a leaner profile, ground beef works perfectly fine. Just be sure to drain the grease thoroughly after browning.
- How to make it spicier: The recipe as written is a mild-medium heat. If you like a real kick, add a diced jalapeño to the vegetable sauté or a 1/2 teaspoon of cayenne pepper with the other spices.
What To Serve With Panera Bread Chili?
This Panera Bread Chili Recipe is a hearty, spicy main dish that needs a starchy or fresh pairing! A slice of Sweet Honey Cornbread is the quintessential choice for balancing the savory spices with a hint of sweetness. For a balanced meal, a side of Honey Mustard Tossed Salad adds a lovely crispness that cuts through the rich tomato base! A Warm Sourdough Roll or a handful of Tortilla Chips pairs wonderfully with the thick, bean-filled texture of the chili.
How To Store Panera Bread Chili
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. Like most stews, the flavor actually improves the next day as the spices continue to develop.
- Freeze: This chili freezes beautifully for up to 3 months. Let it cool completely before transferring it to freezer-safe bags or containers. Thaw it overnight in the fridge and reheat gently on the stovetop.
Panera Bread Chili Nutrition Facts
- Calories: 310 (per 1.5 cup serving)
- Total Fat: 9g
- Cholesterol: 55mg
- Sodium: 840mg
- Total Carbohydrates: 32g
- Dietary Fiber: 8g
- Protein: 28g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The original cafe version features ground turkey, red kidney beans, chickpeas, slow-cooked tomatoes, carrots, celery, onions, and a blend of traditional chili spices.
Yes! Brown the turkey and sauté the vegetables on the stove first, then transfer everything to your slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.
Yes, this recipe is naturally gluten-free. Just double-check your chicken broth and canned bean labels to ensure no hidden gluten stabilizers were added.
Panera Bread Chili Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings15
minutes35
minutes310
kcalThis Panera Bread Chili Recipe recreates the cafe’s famous turkey chili, featuring lean ground turkey, two types of beans, and sweet corn in a rich, spiced tomato broth.
Ingredients
1 lb ground turkey
1 onion, 1 red bell pepper, 2 carrots, 1 celery stalk
3 garlic cloves
1 can kidney beans and 1 can chickpeas
1 cup frozen corn
1 can (28 oz) crushed tomatoes
2 cups chicken broth
Chili powder, cumin, oregano, smoked paprika
Olive oil, salt, and pepper
Directions
- Brown the ground turkey in olive oil in a large pot, then drain excess fat.
- Add onion, pepper, carrots, and celery; sauté for 8 minutes until soft.
- Stir in garlic and all dry spices; cook for 1 minute until fragrant.
- Add tomatoes, broth, and both types of beans; stir well.
- Cover and simmer on low for 25–30 minutes.
- Stir in the frozen corn and heat through for 5 minutes.
- Season with salt and pepper to taste and serve with your favorite toppings.
Notes
- Using ground turkey provides a lean, healthy base that absorbs the chili spices much more effectively than beef.
- Including both kidney beans and chickpeas is the secret to getting that signature Panera texture and variety.
- Simmering the chili covered is the best way to keep the turkey moist while allowing the vegetables to become perfectly tender.
