Panera\u2019s 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, but 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\u2019s. The texture of the smoked pulled turkey and addition of a smokey flavor transforms this chili into something truly memorable.<\/span><\/p>\n Prep Time: <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n Cook Time: <\/span>2 hours<\/span><\/span> hours<\/span><\/span><\/p>\n<\/div>\n Course: <\/span>Main Course<\/span><\/p>\n Cuisine: <\/span>Chili<\/span><\/p>\n Keyword: <\/span>panera turkey chili, smoked turkey chili<\/span><\/p>\n<\/div>\n Servings: <\/span>8<\/span> people<\/span><\/span><\/p>\n Calories: <\/span>346<\/span>kcal<\/span><\/span><\/p>\n Large Dutch oven or heavy-bottomed pot (at least 6-quart capacity)<\/span><\/p>\n<\/li>\n Sharp chef’s knife for vegetable prep<\/p>\n<\/li>\n Wooden spoon for stirring<\/p>\n<\/li>\n Measuring Cups and Spoons<\/p>\n<\/li>\n<\/ul>\n<\/div><\/div>\n<\/div>\n<\/div>\n 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. <\/span><\/p>\n<\/li>\n Add the minced garlic, oregano, cayenne, and cumin and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.<\/span><\/p>\n<\/li>\n Stir in the tomato sauce and tomato paste and cook for 2 minutes.<\/span><\/p>\n<\/li>\n Add the beef stock, kidney beans, garbanzo beans, corn and jalape\u00f1o.\u00a0<\/span><\/p>\n<\/li>\n 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\u2019t want it to be overcooked and lose texture. <\/span><\/p>\n<\/li>\n 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.<\/span><\/p>\n<\/li>\n Garnish with cheese, sour cream and chives and serve it while it hot.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n![\"Eating](\"https:\/\/www.angrybbq.com\/wp-content\/uploads\/2025\/03\/eating-turkey-chili-1024x1024.jpg\")
<\/div>\nPanera Turkey Chili with a smokey twist<\/h2>\n
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How to Make Smoked Panera Turkey Chili<\/strong><\/h4>\n
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