Copycats, Healthy, Meals — February 14, 2014 at 8:27 am

Panera Bread Turkey Chili Copycat Recipe


Panera Turkey ChiliYou gotta love the Panera Bread Turkey Chili.  It is just bursting with flavor and low in calories.  After eating this last month at Panera Bread for the first time, I rushed to the grocery store in an attempt to duplicate the recipe.  The result was total bliss.  This chili is very easy to make and, in my opinion, is a dead ringer for the Panera recipe.  I hope you don’t mind, but I have taken the liberty to make this recipe a little healthier.  For example, you will find no artery clogging ground meat in this chili.  We are only going to use shredded turkey breast.  I hope you enjoy the recipe, and if you do, DON’T FORGET TO SHARE ON SOCIAL MEDIA!  This really helps get the word out.

We are very excited to release this recipe.  We have put a lot of thought, preparation, and effort in this spot-on copycat recipe.  Please enjoy responsibly as we don’t want to put Panera Bread out of business.

Panera Bread Turkey Chili Copycat Recipe
Prep time
Cook time
Total time
This is a copycat recipe of Panera Bread Turkey Chili, with a healthy twist.
Recipe type: Main
Cuisine: Mexican
Serves: 8
  • 2 Pounds Grilled Turkey Breast - Shredded
  • 2 Med Sweet Onions
  • 2 Carrots
  • 4 Celery Stalks
  • 2 Cloves Garlic
  • 3 tbsp Olive Oil
  • 28 oz Pureed Tomatoes
  • 2 tbsp Tomato Paste
  • 1 tsp Salt
  • 1-2 tbsp Fresh Ground Pepper
  • 1-2 tbsp Chili Power
  • 1-2 tbsp Ground Cumin
  • 1 tsp Italian Seasoning
  • 1 tsp Crushed Red Pepper (optional)
  • 1 16 oz Can of Kidney Beans - Drained and Rinsed
  • ½ Cup Corn
  • ½ Cup Shelled Edamame
  • 1 16 oz Can of Garbanzo Beans - Drained and Rinsed
  • 32 oz Vegetable Stock
  1. Chop onions, celery, and carrots and add to Dutch Oven or Stock Pot.
  2. Add olive oil and minced garlic and sautee over low-medium heat until vegetables are soft, about 10 mins.
  3. Add salt, pepper, cumin, chili powder, red pepper, and Italian seasoning. Sautee another two minutes. Start with the lower amounts and add more according to taste and spice level desired.
  4. Meanwhile, grill Turkey breast and shred with a fork.
  5. Add turkey, pureed tomatoes, tomato paste, and stock.
  6. Stir well and simmer for 30 mins.
  7. Add beans, corn, and edamame.
  8. Simmer for an additional 15 minutes.
  9. Serve in bowls and be delighted with your copycat.

Products used in Preparation of this Recipe

Buon Appetito m’amici!


  1. Pingback: Photo Worthy Food – The New Panera Bread Turkey Chili

  2. THANK YOU FOR POSTING THIS. I had this for the 2nd time today and it brought me right back to the first time I ate it. I was like….I NEED this recipe pronto!!!

    • You are quite welcome, and thanks for checking out the blog. Make sure to become a follower!!!

    • I made this over the weekend and used two 20 oz. pkgs. of Jenny-O ground turkey because I like my chili really thick and meaty. I gradually bumped up the cumin to 2 tblsp. and doubled the corn and edamame. Also added a full bottle of Sam Adams Boston Lager. Despite my added touches, still tasted like Panera’s. This is a very easy recipe – if you can chop, you can make this! I topped each bowl with grated cheddar cheese (I grate my own as better flavor than shredded in bag), diced Vidalia onions, and a large dollop of sour cream. Made home made cornbread and drank a Sam Adams Boston Lager with it. Perfectly satisfying on a cold winter’s day. 🙂

  3. Thank you for posting this. Can you please confirm the amounts of the pepper, cumin and chili powder are to be 2 TBSP ea instead of 2 TSP? I made this today, as the reads, and feel like there is way too much of those 3 spices. I’m thinking that was the issue. Thank you!

    • Laura, thank you for reading our blog. The ingredients are correct at 2 TBSP each. I have taste tested these recipes side by side, and I believe these spice amounts to be accurate. With that said, every palate is different, so feel free to cut back on the spice if you would prefer a chili with less seasoning. Buon appetito!

      • I appreciate your response! Perhaps I will try again using 1 TBSPea., on those 3 spices, and adjust as needed from there. Thanks!!

      • 2 tblsp. is exactly right on the spices. It is not too hot and dead-on Panera’s. Since I added a bottle of beer to my chili and doubled the meat, I added a whole 6 oz. can of Contadina tomato paste for richness and to thicken it up. This made a huge batch, so plenty for sharing with co-workers/freezing for later. Thank you Gregorio for an excellent “copycat” recipe – you absolutely nailed it and I have copied family and friends on this. My daughters gave me a set of Calphalon for Christmas and I christened my new Dutch oven this weekend with this recipe. 🙂

      • Glad to hear you liked it. There’s been a little debate that 2 TBSP of the spices was a little too much, but I’m with you, but then again, i do like it spicy

    • I just sat down to started to eat mine, and I think you were right. 2 TBSP is way too much pepper. I love black pepper, but it over powers the rest of the flavor and just leaves an overpowering taste in your mouth. Other than that everything seemed fine. I will only salt and pepper to taste on the next batch I make.

  4. Thank you! ! I work at panera and have been dreading when this soup goes away. Now to find the copy cat of my favorite salad before it goes away! 🙂 the Mediterranean shrimp couscous is if you haven’t tried it!

  5. This recipe is so good. Mine did not get thick. Is the chili supposed to be like soup.

  6. Can I make this in a slow cooker? I am going to grind my own turkey so I know what I’m eating.

  7. Can I use ground turkey?

  8. Joyce Brummell

    Yes I ate at Panera Bread this afternoon with my sister and niece and I had the turkey chili and it was great. Now I’m looking for the recipe.

  9. Just made your recipe and it is delicious. This is a keeper!

  10. Hi, what do you mean by 28 oz of puréed tomatoes? Fresh or canned? I only saw whole, peeled, diced, or crushed canned tomatoes at the store.

    • I usually buy the whole-peeled in a can and puree myself.

      • Great thanks for explaining! I wanted to make sure I follow your recipe exactly the way it is, this is why I asked abt the tomatoes. Can’t wait to try this recipe tomorrow. The panera turkey chili is amazing, I’m sure this one will be too!

  11. I am beyond excited to try this recipe!!!! I love the turkey chili at Panera!!! I am using leftover turkey from Thanksgiving! I am going to put it in crockpot on low for the afternoon!!!!

  12. Pingback: Advent, Simple Eating, Family Updates {Journal} | Simplemama

  13. Greetings from Seattle! I made this today and I have to say it’s pretty delicious! Thanks for posting.

  14. I loved the turkey chili. I used the ground turkey though just like at panera. The taste was very similar to panera chili. The only thing I did different was to add extra crushed red pepper since I like it spicier. The only issue I had was that my chili had a soup consistency. The broth wasn’t as thick as the panera recipe, it was thinner. I’m not sure why.

  15. I have been looking for this for 2 day I’m so happy I found it me and my husband love there turkey chili thank you

  16. Thanks for the recipe. Just a note for you… you list “celery stocks” it is celery stalks. 😉

  17. Really good except that I will cut back on those three spices the next time I make it although my husband thinks it’s great.

  18. Had this the other day and hoped I could find a copycat recipe! Not a fan of chick peas, though. Would cannelloni beans substitute well?

  19. I think there are green diced chile in it?

  20. Pingback: 5 Copycat Chili Recipes – Parade | Grocery Send

  21. Really enjoyed this, thanks! I thought it could use a bit of sweetening, so I added a tablespoon of a red jalapeno jelly from our farmer’s market. And I used browned ground turkey. Thanks for the recipe!

  22. My kid’s love panera’s turkey chilli and they were so upset they couldn’t get it anymore. I found this recepie and it was a hit! They loved it. I spend under $20 to make this with organic turkey breast and organic ingridients. This recepie gave me about 12 real servings! Super easy to make, easy to find ingridients, affordable and best of all HEALTHY can it get any better than this?!

  23. Used ground chicken instead of cooked chicken. I like my chili nice and thick I also used a whole can of tomato paste. I also substituted cannellini beans instead of garbanzo beans as my family prefers them great recipe could even eat it cold

  24. I have made this recipe a half dozen times and I LOVE it! Just made it for my daughter and her husband and they love it too. It’s going to become a family recipe handed down for years! Thanks!

  25. I haven’t tried this recipe yet, just tried the Panera turkey chili yesterday for the first time. Have to say, I’m fascinated by all the variations posted. Looking forward to making it myself now.

  26. Getting ready to try this recipe. How much equals a serving? It says 8 servings….Sorry, I am a weight watcher and want to stay on target. 🙂

  27. Sandra Thorbus

    Hi! Excited to try this recipe, how would the cooking times change if i were to cut the recipe in half? Making it for just one person, so I’m not sure I need all 8 servings!

  28. Deb Luttrell

    Just had Panera turkey chili this week and was thrilled to find your recipe. I have a smoked turkey carcus frozen from Thanksgiving along with some of the meat that used to make the stock and meat for the chili. Unlike other comments I DOUBLED the chili powder and cumin as I enjoy a strong chili taste. I guess that’s the Texan in me. Nice recipe. Thanks!

  29. I think of turkey breasts as being pretty big – are you grilling them on a gas/charcoal grill or on a grill pan on top of the stove? I only have the grill pan option and am wondering if/how that might work.

  30. I made it in a hurry for dinner and it turned out just delicious, everyone had seconds, it was a very healthy hearty dish. I used 90% lean ground turkey ad 1 pound of chopped turkey, Thank you for sharing

Leave a Reply