Copycat Panera Turkey Chili (Instant Pot, Stovetop, Slow Cooker & Ninja Foodi)

This Copycat Panera Turkey Chili tastes just like the hearty, slightly smoky chili from the bakery-cafe, and you can make it four ways: in the Instant Pot in about 30 minutes, on the stovetop, in the slow cooker, or in the Ninja Foodi. Lean ground turkey, three kinds of beans, sweet corn and a warm blend of chili spices simmer into a thick, filling bowl that is far cheaper than ordering it at Panera.

I first made this chili in my Instant Pot on a cold weeknight when my family wanted something hearty but not heavy. It was a hit, and it has been in our regular rotation ever since. If you love my Copycat Panera Broccoli Cheddar Soup and Copycat Panera Creamy Tomato Soup, this turkey chili is the next one to add to your soup lineup.

Why You’ll Love This Panera Turkey Chili

• Four ways to cook it. Pick the Instant Pot for speed, the stovetop if you don’t have a pressure cooker, the slow cooker for a set-it-and-forget-it dinner, or the Ninja Foodi for one-pot convenience.
• Healthier than beef chili. Lean ground turkey keeps it high in protein and lower in fat, and the beans add fiber.
• Tastes like the real thing. Smoky cumin, chili powder and a touch of sweetness match the flavor of Panera’s Turkey Chili.
• Budget-friendly. One batch makes 6 to 8 servings for about the cost of two bowls at Panera.
• Freezer-friendly. This chili freezes beautifully, so make a double batch for busy nights.

What Is in Panera’s Turkey Chili?

Panera describes its Turkey Chili as dark-meat turkey simmered with a blend of beans (kidney, pinto and chickpeas), sweet corn, tomatoes, peppers and onions in a smoky, mildly spicy chili broth. It is one of their lighter, higher-protein soups, which is why so many people search for a copycat version.

This recipe hits every one of those notes. The three-bean mix is what makes it taste like Panera’s instead of a standard turkey chili, so try not to skip the chickpeas, even if they sound unusual in chili. They add a creamy bite that is very recognizable once you taste it.at Bistro Panera French Onion Soup, Instant Pot Panera Creamy Tomato Soup Copycat Recipe, or Instant Pot Copycat Panera’s Broccoli and Cheddar Soup.

Ingredients You’ll Need

Here is everything that goes into the pot. The full amounts are in the recipe card at the bottom of the post.

• Ground turkey: I use 93/7 lean ground turkey. Dark-meat ground turkey gives the closest match to Panera’s richer flavor, but either works.
• Olive oil: For browning the turkey and softening the vegetables.
• Onion, bell pepper and garlic: The flavor base. A red or green bell pepper both work.
• Chili powder, ground cumin and smoked paprika: Smoked paprika is the secret to the smoky Panera flavor. Don’t substitute sweet paprika here.
• Dried oregano and a pinch of cayenne: Oregano rounds out the spice blend; cayenne is optional for heat.
• Diced tomatoes and tomato paste: Fire-roasted diced tomatoes add even more smokiness if you can find them.
• Kidney beans, pinto beans and chickpeas: Canned, drained and rinsed. This trio is Panera’s signature combination.
• Frozen or canned corn: Adds the sweetness that balances the chili spices.
• Chicken broth: Low-sodium so you can control the salt.
• Brown sugar or honey (1 tablespoon): Just a touch, to mimic the slight sweetness in Panera’s version.
• Salt and black pepper: To taste at the end.

For serving: shredded cheddar, sour cream or Greek yogurt, sliced green onions, fresh cilantro, diced avocado and tortilla chips.

How to Make Panera Turkey Chili in the Instant Pot

This is the fastest method and the one I make most often. Start to finish, it takes about 30 minutes.

Step 1: Brown the turkey. Set the Instant Pot to Sauté. Add the olive oil and ground turkey and cook, breaking it up with a spoon, until no pink remains, about 5 minutes.

Step 2: Soften the vegetables. Add the onion, bell pepper and garlic and sauté 2 to 3 minutes, until the onion is translucent.

Step 3: Bloom the spices. Stir in the chili powder, cumin, smoked paprika, oregano and cayenne and cook for 30 seconds. This step wakes up the spices and makes a big difference in flavor. Pour in about half the chicken broth and scrape the bottom of the pot with a wooden spoon so nothing is stuck. This prevents the Burn notice.

Step 4: Add everything else. Stir in the remaining broth, diced tomatoes, tomato paste, beans, corn and brown sugar. Do not stir the tomatoes down to the bottom; leaving them on top also helps avoid the Burn warning.

Step 5: Pressure cook. Lock the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then quick release the rest. Stir well. If you want it thicker, switch back to Sauté for 3 to 5 minutes. Season with salt and pepper and serve with your favorite toppings.

If you like Instant Pot chili, my Easy Instant Pot Chili (No Beans) uses the same sauté-then-pressure method with beef.

How to Make Panera Turkey Chili on the Stovetop

No pressure cooker? The stovetop version is just as good; it simply needs a longer simmer so the flavors come together. Plan on about 45 minutes.

1. Brown the turkey. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the ground turkey and cook until browned, 5 to 6 minutes.
2. Add the vegetables. Stir in the onion, bell pepper and garlic and cook until softened, about 4 minutes.
3. Toast the spices. Add the chili powder, cumin, smoked paprika, oregano and cayenne and stir for 30 seconds.
4. Simmer. Add the diced tomatoes, tomato paste, chicken broth, beans, corn and brown sugar. Bring to a boil, then reduce the heat to low, cover partially and simmer for 30 minutes, stirring occasionally.
5. Finish. Uncover and simmer another 5 to 10 minutes if you want a thicker chili. Taste and season with salt and pepper.

How to Make Panera Turkey Chili in the Slow Cooker (Crockpot)

The crockpot version is perfect for a day when you want dinner waiting for you. The one step you should not skip is browning the turkey first; raw ground turkey dropped into a slow cooker turns out grey and crumbly, and you lose all the flavor from the browned bits.

1. Brown the turkey and vegetables. In a skillet over medium-high heat, cook the ground turkey in the olive oil until browned. Add the onion, bell pepper, garlic and all the spices and cook 3 more minutes. (Short on time? You can cook the ground turkey in the air fryer; see How to Cook Ground Turkey in the Air Fryer.)
2. Load the slow cooker. Transfer the turkey mixture to a 6-quart slow cooker. Add the diced tomatoes, tomato paste, chicken broth, beans, corn and brown sugar and stir.
3. Cook. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours.
4. Finish. Stir, taste and season with salt and pepper. If the chili is thinner than you like, remove the lid and cook on HIGH for 20 to 30 more minutes.

Slow cooker tip: Use a little less broth (about 1/2 cup less) than the Instant Pot version, since nothing evaporates under the lid.

How to Make Panera Turkey Chili in the Ninja Foodi

The Ninja Foodi does everything the Instant Pot does, plus you can finish the chili under the crisping lid if you top it with cheese. Use the pressure lid for the cooking steps.

1. Sauté. Select Sear/Sauté on High. Add the olive oil and ground turkey and cook until browned, then add the onion, bell pepper, garlic and spices and cook 2 to 3 minutes more.
2. Deglaze. Pour in half the chicken broth and scrape the bottom of the pot clean.
3. Add the rest. Stir in the remaining broth, diced tomatoes, tomato paste, beans, corn and brown sugar.
4. Pressure cook. Put on the pressure lid, set the valve to Seal, and select Pressure on High for 10 minutes. Natural release for 5 minutes, then quick release.
5. Optional cheesy finish. Stir the chili, sprinkle shredded cheddar over the top, close the crisping lid and Air Crisp at 375°F for 3 to 4 minutes until melted and bubbly.

You can also make this in the Ninja Foodi using the Slow Cook function; follow the slow cooker directions above with the pressure lid vented.

Pro Tips for the Best Turkey Chili

• Don’t skip browning. Browned turkey plus toasted spices is where most of the flavor comes from, no matter which method you use.
• Use smoked paprika. This is what gives Panera’s chili its signature smoky taste without any heat.
• Rinse the beans. Rinsing removes the starchy canning liquid so the chili tastes clean, not tinny.
• Let it rest. Chili is better after sitting 10 minutes off the heat, and even better the next day.
• Thicken naturally. Mash a few of the beans against the side of the pot, or simmer uncovered for a few minutes. No cornstarch needed.
• Instant Pot Burn notice? Always deglaze after sautéing and keep the tomatoes on top instead of stirring them in.

Variations

• Make it spicy: Add a diced jalapeño with the onions, double the cayenne, or stir in a chipotle pepper in adobo.
• Swap the protein: Ground chicken or lean ground beef both work with no other changes.
• Add greens: Stir in a few handfuls of baby spinach or kale during the last 5 minutes.
• Make it creamy: Stir in 1/4 cup of cream cheese or Greek yogurt at the end.
• Vegetarian version: Skip the turkey, add a fourth can of beans and use vegetable broth.

How to Store and Freeze Turkey Chili

Refrigerator: Cool completely and store in an airtight container for up to 4 days. The flavor gets better by day two.

Freezer: Portion into freezer bags or containers, leaving an inch of headspace, and freeze for up to 3 months. I like to freeze flat in quart bags so they stack and thaw quickly.

Reheating: Thaw overnight in the refrigerator. Reheat on the stovetop over medium-low heat, or in the microwave in 1-minute bursts, stirring between each. Add a splash of broth if it has thickened too much.

What to Serve with Panera Turkey Chili

At Panera this chili comes with a hunk of bread, and that is still my favorite way to eat it. Here are the sides my family reaches for:

• Air Fryer Sourdough Bread for a crusty, bakery-style loaf just like the one at Panera.
• Air Fryer Skillet Cornbread or, when I’m short on time, Jiffy Cornbread in the Air Fryer.
• Air Fryer Jalapeño Cheddar Quick Bread if you like a little kick on the side.
• Air Fryer Round Tortilla Chips for scooping, with a bowl of Air Fryer Queso for the table.
• Air Fryer Bite-Size Pretzels for a game-day chili bar.

More Copycat Panera Soup Recipes

If you are working your way through the Panera soup menu at home, these are the ones readers make most:

• Copycat Panera Broccoli Cheddar Soup
• Copycat Panera Creamy Tomato Soup
• Copycat Panera Chicken Noodle Soup
• Copycat Panera Bistro French Onion Soup
• Instant Pot Panera Baked Potato Soup
• Instant Pot Italian Wedding Soup with Homemade Meatballs

Frequently Asked Questions

Is Panera’s Turkey Chili healthy? It is one of Panera’s leaner soups. A bowl of the restaurant version has around 300 calories with about 20 grams of protein and plenty of fiber from the beans. This homemade version is similar, and you control the sodium.

How many calories are in a bowl of this copycat turkey chili? Roughly 290 to 320 calories per 1.5-cup serving before toppings, depending on how lean your turkey is. The exact number is in the recipe card below.

Is this turkey chili gluten-free? Yes, as long as your chili powder and chicken broth are labeled gluten-free. Serve it with corn tortilla chips instead of bread to keep the whole meal gluten-free.

Can I use ground beef or ground chicken instead of turkey? Absolutely. Use the same amount and follow the same steps. Drain any extra fat after browning if you use beef.

Can I make it in advance? Yes. This chili is one of the best make-ahead meals because the flavor improves overnight. Make it up to 4 days ahead and reheat on the stovetop.

Can I freeze Panera turkey chili? Yes. Freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

Is Panera’s Turkey Chili spicy? It is mild with a smoky warmth rather than real heat. This recipe matches that. Add cayenne, jalapeño or hot sauce if you like it spicier.

Why did my Instant Pot say Burn? Usually because browned bits were left on the bottom or the tomatoes were stirred to the bottom of the pot. Deglaze with broth after sautéing and layer the tomatoes on top without stirring.

Can I double the recipe? On the stovetop or in the slow cooker, yes. In a 6-quart Instant Pot or Ninja Foodi, a double batch will exceed the max fill line, so stick to a single batch or use an 8-quart.