Copycat Panera Turkey Chili (Instant Pot, Stovetop, Slow Cooker & Ninja Foodi)
Description
This Copycat Panera Turkey Chili tastes just like the bakery-cafe favorite, with lean ground turkey, kidney beans, pinto beans, chickpeas, sweet corn and smoky spices. Make it in the Instant Pot in 30 minutes, or use the stovetop, slow cooker or Ninja Foodi directions included below.
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds lean ground turkey, 93/7
- 1 medium yellow onion, diced
- 1 bell pepper, red or green, diced
- 4 cloves garlic, minced
- 2 1/2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, optional
- 28 ounces diced tomatoes, fire-roasted if available, undrained
- 2 tablespoons tomato paste
- 15 ounces kidney beans, drained and rinsed
- 15 ounces pinto beans, drained and rinsed
- 15 ounces chickpeas, (garbanzo beans), drained and rinsed
- 1 cup corn, frozen or canned corn
- 2 cups low-sodium chicken broth, 1 1/2 cups for the slow cooker
- 1 tablespoon brown sugar or honey
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- Toppings: shredded cheddar, sour cream, green onions, cilantro, avocado, tortilla chips
Instructions
Instant Pot
- Select Sauté. Add the oil and turkey; cook until browned, 5 minutes.
- Add onion, bell pepper and garlic; cook 2 to 3 minutes. Stir in chili powder, cumin, smoked paprika, oregano and cayenne; cook 30 seconds.
- Pour in 1 cup broth and scrape the bottom of the pot clean.
- Add remaining broth, tomato paste, beans, corn, brown sugar, salt and pepper. Pour the diced tomatoes on top; do not stir.
- Lock the lid, valve to Sealing. Pressure cook on High for 10 minutes. Natural release 5 minutes, then quick release.
- Stir. For a thicker chili, Sauté 3 to 5 minutes. Taste, season and serve with toppings.
Stovetop
- Heat the oil in a Dutch oven over medium-high. Brown the turkey, 5 to 6 minutes.
- Add onion, bell pepper and garlic; cook 4 minutes. Add spices; stir 30 seconds.
- Add tomatoes, tomato paste, broth, beans, corn, brown sugar, salt and pepper. Bring to a boil, reduce to low, partially cover and simmer 30 minutes, stirring occasionally.
- Uncover and simmer 5 to 10 minutes more to thicken. Season to taste.
Slow Cooker
- Brown the turkey in a skillet with the oil. Add onion, bell pepper, garlic and spices; cook 3 minutes.
- Transfer to a 6-quart slow cooker. Add tomatoes, tomato paste, 1 1/2 cups broth, beans, corn, brown sugar, salt and pepper; stir.
- Cover and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours. Uncover for the last 20 to 30 minutes if a thicker chili is wanted.
Ninja Foodi
- Select Sear/Sauté High. Brown the turkey in the oil, then add onion, bell pepper, garlic and spices; cook 2 to 3 minutes.
- Add 1 cup broth and scrape the pot clean. Add remaining broth, tomato paste, beans, corn, brown sugar, salt and pepper; pour tomatoes on top without stirring.
- Pressure lid on, valve to Seal. Pressure cook High 10 minutes; natural release 5 minutes, then quick release.
- Optional: top with cheddar, close the crisping lid and Air Crisp at 375°F for 3 to 4 minutes.
Equipment
- Instant Pot
- Cooking Oil, optional
Notes
- Dark-meat ground turkey gives the closest flavor to Panera's; 93/7 keeps it lean.
- Keep the tomatoes on top in the Instant Pot and Ninja Foodi to avoid the Burn notice.
- Store 4 days in the fridge or freeze up to 3 months.
- Do not double in a 6-quart pressure cooker; use an 8-quart or the stovetop.
Nutrition
Serving: 1ServingCalories: 419kcalCarbohydrates: 56gProtein: 38gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 47mgSodium: 443mgPotassium: 1311mgFiber: 16gSugar: 10gVitamin A: 1757IUVitamin C: 34mgCalcium: 132mgIron: 7mg