This Smoked Turkey Chili Will Become Your New Favorite
Panera’s turkey chili is good, but mine is better. My kids love Panera, so we go every so often, and I really enjoyed the turkey chili. However, they discontinued it in April 2024 and replaced it with a hearty fireside beef chili. So I decided to make it myself with smoked pulled Turkey, and dare I say, it is better than Panera’s. The texture of the smoked pulled turkey and the addition of a smokey flavor transforms this Panera turkey chili into something truly memorable.
What makes this recipe particularly special is the balance between the smoky turkey and the bright, fresh vegetables. Unlike many chilis that can feel heavy, this one maintains a lightness while still delivering that comforting, hearty satisfaction we all crave from a good bowl of chili.
Panera Turkey Chili Ingredients
- 1 pound shredded smoked turkey breast (Here is the recipe)
- 1 medium onion, diced
- 1 jalapeño, seeds removed and finely diced
- 3 tablespoons tomato paste
- 8 oz tomato sauce
- 1 can kidney beans, drained and rinsed
- 1 can garbanzo beans, drained and rinsed
- 1 carrot, diced
- 4 celery stalks, diced
- 1 cup corn
- 6 cups beef stock
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (adjust to your heat preference)
- 2 garlic cloves, minced
- 1 tablespoon cumin
- 2 tablespoons cornstarch
- 2 tablespoons water
Recipe Substitutes
- Smoked Pulled Turkey: If you don’t want to smoke your turkey breast, you can use oven-roasted or ground turkey, but you will lose that smokey flavor.
- Beans: Black beans work wonderfully instead of kidney or garbanzo beans.
- Heat level: Adjust the cayenne or use a serrano pepper instead of jalapeño for more heat.
Equipment:
- Large Dutch oven or heavy-bottomed pot (at least 6-quart capacity)
- Sharp chef’s knife for vegetable prep
- Wooden spoon for stirring
- Measuring cups and spoons
How to Make Smoked Panera Turkey Chili
Proper prep work is essential for this chili before cooking. Dice all vegetables to a similar size to ensure even cooking and a consistent texture in every bite.
For the smoked pulled turkey, I find it’s best to hand-shred rather than dice it. This creates irregular pieces that give the final dish a more interesting texture. If you’re smoking your turkey breast (which I highly recommend!), rest properly before shredding to retain all those flavorful juices. Here is my recipe for smoked pulled turkey breast.
Cooking Panera Turkey Chili
Heat oil in a large Dutch oven over medium heat. Add the diced onion, carrot, and celery, cooking until the vegetables begin to soften, about 5-7 minutes.
Add the minced garlic, oregano, cayenne, and cumin and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
Stir in the tomato sauce and tomato paste and cook for 2 minutes.
Add the beef stock, kidney beans, garbanzo beans, corn and jalapeño.
You would think at this point that I would add the smoked pulled turkey, but I let the chili simmer and thicken up before I add the Turkey. The turkey is already smoked and pulled and has the perfect texture, so I don’t want it to be overcooked and lose texture.
Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally to prevent sticking.
In a small bowl, mix two tablespoons of cornstarch with two tablespoons of cold water until smooth to create a cornstarch slurry.
During the last 30 minutes of cooking, stir the cornstarch slurry into the chili. This will thicken the chili to a perfect consistency. Continue to simmer uncovered for the remaining time.
The final step is to add the shredded smoked turkey breast. You can also separate some of the chili at this point if you want to keep some chili without the meat in it. My wife is vegetarian, so I save her some without the meat.
Hot Tips
When using smoked turkey, add it later in the cooking process than you might with raw meat. Since it’s already cooked, adding it too early can cause it to break down too much and lose its distinctive texture.
What to Serve With Panera Smoked Turkey Chili
- Cornbread: Nothing complements a bowl of chili better than a slice of warm, honey-drizzled cornbread.
- Corn Chips or Crackers: For that perfect crunch factor.
- Double Baked Potato: The outer skin remains delightfully crispy while the inside is luxuriously creamy with pockets of melted cheese, and smoky bacon.
- Smashed Potatoes: Potatoes, crispy cheese, and bacon, how could you go wrong with this delicious appetizer?
Frequently Asked Questions
Can I make this chili in a slow cooker? Yes! Cook the vegetables as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the cornstarch slurry and smoked turkey during the last 30 minutes of cooking.
How spicy is this chili? As written, this recipe has a medium heat level. The 1/4 teaspoon of cayenne provides background warmth, and the jalapeno adds fresh heat. Adjust up or down based on your preference.
Can I freeze this chili? Absolutely! This chili freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving about an inch of headspace for expansion.
Where can I find smoked turkey breast? You can smoke the turkey breast yourself or use leftovers from a whole smoked turkey. Remember, you can substitute ground turkey or roast a whole turkey breast in the oven if you can’t smoke your own turkey breast.
Storing and Reheating
This chili actually tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over medium-low heat, adding a splash of stock if the chili has thickened too much during storage. For individual portions, microwave for 2-3 minutes, stirring halfway through.
Serving Size
This recipe makes approximately eight servings. For a family of four, you’ll have delicious leftovers for lunch the next day. To scale up for a crowd, double all ingredients and use a larger pot. For a smaller batch, halve the recipe but maintain the same cooking time.
More Recipes You Might Enjoy
If you make this recipe, I’d love to hear about any adaptations you try. The beauty of turkey chili is its flexibility – it can evolve with your taste preferences while still maintaining its soul-warming essence.
Panera Turkey Chili with a smokey twist
Equipment
- Large Dutch oven or heavy-bottomed pot (at least 6-quart capacity)
- Sharp chef's knife for vegetable prep
- Wooden spoon for stirring
- Measuring Cups and Spoons
Ingredients
- 1 lb Smoked Turkey Breast (Here is my recipe)
- 1 Yellow Onion (Diced)
- 1 Jalapeño (Seed removed and finely chopped)
- 3 tbsp Tomato Paste
- 8 oz Tomato Sauce
- 15.5 oz Kidney Beans (Canned – Drained and Rinsed)
- 15.5 oz Garbanzo Beans (Canned – Drained and Rinsed)
- 1 Carrot (Diced)
- 4 Celery Stalks (Diced)
- 1 cup Corn (Fresh, frozen or canned)
- 6 cups Beef Broth
- 2 tbsp Olive Oil
- 1 tsp Oregano
- 1/4 tsp Cayenne Pepper (adjust to your heat preference)
- 2 Garlic Cloves (Minced)
- 1 tbsp Cumin
- 2 tbsp Cornstarch
- 2 tbsp Water
Instructions
How to Make Smoked Panera Turkey Chili
- Dice all vegetables to a similar size to ensure even cooking and a consistent texture in every bite. Prepare the smoked turkey. Here is my recipe for smoked pulled turkey breast. I find it's best to hand-shred rather than dice it.
- Heat oil in a large Dutch oven over medium heat. Add the diced onion, carrot, and celery, cooking until the vegetables begin to soften, about 5-7 minutes.
- Add the minced garlic, oregano, cayenne, and cumin and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
- Stir in the tomato sauce and tomato paste and cook for 2 minutes.
- Add the beef stock, kidney beans, garbanzo beans, corn and jalapeño.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally to prevent sticking. You would think at this point that I would add the smoked pulled turkey, but I let the chili simmer and thicken up before I add the Turkey. The turkey is already smoked and pulled and has the perfect texture, so I don’t want it to be overcooked and lose texture.
- In a small bowl, mix two tablespoons of cornstarch with two tablespoons of cold water until smooth to create a cornstarch slurry. During the last 30 minutes of cooking, stir the cornstarch slurry into the chili. This will thicken the chili to a perfect consistency. Continue to simmer uncovered for the remaining time.
- When using smoked turkey, add it later in the cooking process than you might with raw meat. Since it's already cooked, adding it too early can cause it to break down too much and lose its distinctive texture.
- Garnish with cheese, sour cream and chives and serve it while it hot.
