Panera Bread Turkey Chili Copy Cat Recipe

Table of Contents

When Ken and Linda Rosenthal founded a bakery in Missouri, they never imagined it would become one of America’s largest bakery chains. Panera was born, and they soon diversified to offer many fantastic comfort food classics, including their awesome turkey chili.

Here’s the thing, I don’t mind Panera selling ready-meals; they’re quite tasty. What I’m not a fan of is that you can make all these soups at home for a fraction of the cost. They even turn out better — they’re home-made, and you can’t beat that.

Having said that, today we’re making Panera’s turkey chili, and it’s an awesome chili because it relies on more than beans. Yes, you have kidney beans, chickpeas and soybeans, making this mean soup a protein bomb with lots of nutrients.

panera bread turkey chili recipe 2

The rest of the ingredients are ground turkey, of course, which is a lean and flavorful alternative for ground beef and pork, onions, carrots and sweet corn. All swimming in a tomato and beef broth.

To flavor our soup, we’re using jalapeño peppers and lots of spices: oregano, cayenne pepper, cumin, salt and black pepper. To say this turkey chili is flavorful would be an understatement — it’s delicious!

The entire recipe takes about one hour to make, but most of the time is just simmering the soup. The truth is, this is an easy recipe, but the result is one-hundred times better than store-bought. Let’s get started and make ourselves a few bowls of turkey chili Panera style!

How to Make It

  • Prep Time25 min
  • Cook Time35 min
  • Total Time1 hr
  • Serving Size6
  • Energy700 cal

Ingredients

  • 1 carrot, chopped in a food processor

Directions

1

Heat a large pot or Dutch oven on the stovetop and heat two tablespoons of oil.

2

Add the minced garlic, jalapeño, and chopped red onion. Stir until translucent and fragrant.

3

Add the ground turkey meat. Stir until browned.

4

Drain and pour in the canned beans, garbanzo beans and soybeans. Stir.

5

Pour in the tomato paste and heat over medium flame until steamy.

6

Add the carrot and the corn kernels until softened.

7

Pour in the beef broth, season with oregano, cayenne pepper, cumin salt and pepper. Combine with a spoon.

8

Cover until boiling and let simmer for ten minutes.

9

Uncover and let reduce for ten more minutes until thickened to the desired texture.

  • Nutrition Facts

  • Serving Size6
  • Amount per serving
  • Calories700
  • % Daily Value*Standard DV
  • Total Fat21.8 g78 g27.95%
  • Saturated Fat3.2 g20 g16%
  • Cholesterol77 mg300 mg25.67%
  • Sodium710 mg2300 mg30.87%
  • Total Carbohydrate81.2 g275 g29.53%
  • Dietary Fiber23.1 g28 g82.5%
  • Total Sugars22.6 g
  • Protein54 g50 g108%
  • Calcium266 mg1300 mg20.46%
  • Iron15 mg18 mg83.33%
  • Potassium2558 mg4700 mg54.43%

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