This Panera Bread Turkey Chili is a wholesome and hearty recipe, which calls for lean ground turkey and a nutritious blend of chickpeas and kidney beans. It’s a protein-packed lunch or dinner option, ready in about 45 minutes.
Jump to RecipePanera Bread Turkey Chili Ingredients
- 1 lb (450g) lean ground turkey
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 green bell pepper, deseeded and diced
- 2 medium carrots, peeled and sliced into rounds or half-moons
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 cup frozen corn kernels
- 2 cups chicken broth (low sodium)
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp salt (plus more to taste)
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional, for heat)
How To Make Panera Bread Turkey Chili
- Brown the turkey: Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground turkey. Cook, breaking it up with a wooden spoon, until it is browned and no longer pink.
- Sauté the vegetables: Add the diced onion, green bell pepper, and sliced carrots to the pot with the turkey. Cook for about 5–7 minutes until the onion is translucent and the carrots begin to soften.
- Bloom the spices: Stir in the minced garlic, chili powder, cumin, oregano, salt, black pepper, and cayenne (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant.
- Build the chili: Pour in the chicken broth and the can of crushed tomatoes. Stir well to combine, scraping up any browned bits from the bottom of the pot.
- Add the beans: Stir in the drained kidney beans and chickpeas. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20–30 minutes to allow the flavors to meld and the carrots to become tender.
- Add the corn: Stir in the frozen corn kernels. Simmer for an additional 5–10 minutes uncovered. This allows the corn to heat through and the chili to thicken slightly.
- Serve: Taste and adjust the seasoning with more salt or chili powder if needed. Ladle into bowls and serve hot with your favorite toppings.
Recipe Tips
- The Carrot Factor: Carrots are a signature ingredient in Panera’s turkey chili. They add a natural sweetness that balances the acidity of the tomatoes and the heat of the chili powder. Don’t skip them.
- Chickpeas: Unlike traditional beef chili, Panera uses chickpeas (garbanzo beans). They add a creamy texture and nutty flavor that pairs perfectly with the lighter turkey meat.
- Thickening: This is a brothier, soup-style chili. If you prefer it thicker, you can mash a cup of the beans against the side of the pot, or let it simmer uncovered for an extra 15 minutes to reduce the liquid.
- Edamame variation: In older versions of this recipe, Panera sometimes included edamame (soybeans). If you want to replicate that specific version, swap the corn for shelled edamame.
What To Serve With Panera Bread Turkey Chili
This chili is lighter than beef versions, so it pairs well with crisp or carb-heavy sides.
- Cornbread: The sweetness complements the savory chili.
- Tortilla Strips: Add a handful on top for crunch.
- Sour Cream: A dollop adds creaminess.
- Avocado: Slices of fresh avocado add healthy fats.
- French Baguette: Perfect for dipping in the tomato broth.
How To Store Panera Bread Turkey Chili
- Refrigerate: Store cooled chili in an airtight container in the refrigerator for up to 4 days. The flavor often improves on the second day.
- Freeze: This chili freezes exceptionally well. Store in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge.
- Reheat: Reheat on the stove over medium heat or in the microwave.
Panera Bread Turkey Chili Nutrition Facts
- Calories: 310kcal
- Protein: 24g
- Carbohydrates: 32g
- Fat: 10g
- Saturates: 2g
- Sugar: 6g
- Salt: 1.1g
Nutrition information is estimated per serving (based on 6 servings).
FAQs
No, Panera’s version is known for being family-friendly and mild. The recipe creates a flavorful but not hot chili. Add cayenne pepper or hot sauce if you want a kick.
Yes. Brown the turkey and onions in a pan first (steps 1-3), then transfer everything to a slow cooker. Cook on Low for 6 hours or High for 3 hours.
Yes, drain a can of sweet corn and add it at the same time as the beans. Frozen corn is preferred for its “pop” and freshness, but canned works fine.
Panera Bread Turkey Chili Recipe
Course: SoupsCuisine: AmericanDifficulty: Easy6
servings15
minutes30
minutes310
kcalA lighter, healthier copycat chili packed with lean ground turkey, carrots, corn, chickpeas, and kidney beans in a mild tomato broth.
Ingredients
1 lb ground turkey
1 onion, diced
1 green bell pepper, diced
2 carrots, sliced
3 cloves garlic
15 oz can kidney beans
15 oz can chickpeas
28 oz can crushed tomatoes
1 cup corn
2 cups chicken broth
1 tbsp chili powder
2 tsp cumin
Directions
- Brown turkey in olive oil until cooked through.
- Add onion, pepper, and carrots; sauté until soft.
- Stir in garlic, chili powder, cumin, oregano, and salt.
- Pour in tomatoes and chicken broth.
- Add kidney beans and chickpeas.
- Simmer covered for 20–30 minutes.
- Stir in corn and simmer for 5 more minutes.
- Adjust seasoning and serve.
Notes
- Adding the corn at the very end of the cooking process ensures it retains its crisp sweetness and doesn’t become mushy or chewy in the broth.
- Using both chickpeas and kidney beans provides a variety of textures and makes the chili visually distinct from standard beef chilies.
- Browning the turkey thoroughly before adding the liquids is essential to develop a savory fond on the bottom of the pot, which deepens the flavor of the broth.
