Recipes and Cooking Copycat Turkey Chili 4.0 (4) 4 Reviews This chili recipe is inspired by the Panera turkey chili you know and love. By Sammy Mila Sammy Mila Instagram Sammy Mila is a Culinary Specialist/Food Stylist for Better Homes & Gardens. She has also worked with other brands such as Walmart, Food & Wine, AllRecipes, EatingWell, and Forks Over Knives. She has over 10 years of experience and a degree in Culinary Science from Iowa State University. She has led countless projects including recipe development/testing, food photography, food videography, and has even hosted many recipe walkthrough videos. In her spare time, Sammy spends most of day with her toy poodle, Beans! Learn about BHG's Editorial Process Updated on November 30, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 20 mins Total Time: 50 mins Servings: 8 Yield: 12 cups Jump to Nutrition Facts The ingredient list looks long, but many of those items are canned things you just open and dump or spices to measure and add. The truly delicious turkey chili recipe is ready to serve in under an hour. Freeze the leftovers so you'll have Panera chili on hand when cravings strike. Ingredients 2 tablespoon butter 2 tablespoon olive oil 1 16-19.2 ounce package lean ground turkey 2 medium onions, chopped (2 cups) 2 carrots, chopped (1 cup) 3 cloves garlic, minced 1 28 ounce can crushed tomatoes 1 4 ounce can diced green chilies 2 tablespoon tomato paste 1 tablespoon chili powder 1 tablespoon dried Italian seasoning, crushed 1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon crushed red pepper 1 teaspoon ground black pepper 3 cup reduced-sodium chicken broth 1 15 ounce can kidney beans, rinsed and drained 1 15 ounce can garbanzo beans, rinsed and drained 1 cup fresh or frozen whole kernel corn 1 cup frozen shelled edamame Sour cream, shredded cheddar cheese, and/or sliced green onions (optional) Directions In a 5- to 6-quart pot heat butter and oil over medium heat until butter is melted. BHG/Crystal Hughes Add ground turkey, onions, carrots, and garlic. Cook and stir until meat is browned and vegetables are tender, using a wooden spoon to break up meat as it cooks. BHG/Crystal Hughes Stir in crushed tomatoes, diced green chilies, tomato paste, chili powder, Italian seasoning, salt, cumin, crushed red pepper, and black pepper. Add broth, beans, corn, and edamame. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes until thickened, stirring occasionally. Serve with toppers, if desired. BHG/Crystal Hughes Tips To freeze, cool chili slightly and place in airtight freezer containers. Cover and freeze up to 3 months. Thaw in the refrigerator overnight. Reheat in a saucepan over medium heat, stirring occasionally. Rate it Print Nutrition Facts (per serving) 324 Calories 13g Fat 33g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 324 % Daily Value * Total Fat 13g 17% Saturated Fat 4g 20% Cholesterol 50mg 17% Sodium 983mg 43% Total Carbohydrate 33g 12% Total Sugars 11g Protein 22g Vitamin C 18.3mg 92% Calcium 118mg 9% Iron 4.2mg 23% Potassium 931mg 20% Folate, total 126mcg Vitamin B-12 0.7mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.