Biscuit-Topped Skillet Turkey Chili
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Biscuit-Topped Turkey Skillet Chili is a one-dish meal your family will be excited to dig into! It’s hearty, comforting, and packed with bold Southwestern flavor. The tender, cheesy biscuits soak up the rich, savory sauce underneath, making every bite pure comfort food bliss. Best of all, it comes together in one pan for an easy weeknight dinner with minimal cleanup.
“A quick weeknight dinner that is flavorful and looked gorgeous coming out of the oven!”
Winner, winner, skillet dinner! Skillet Turkey Pinto Bean Chili with Pepper Jack Biscuit Topping to be exact!
I recall my mother using a cast iron skillet when I was very young. It sat at the back of the stove with bacon grease or lard in it. When my mother was cooking and required some cooking fat, she took a good spoonful and away she went!
Cast iron skillet cooking is BACK and it’s back like crazy and with a healthier twist! I don’t bring my cast iron skillet out too often, but when I do, it’s an occasion and I’m always glad I did.
Here’s more information on cooking in cast iron from Bon Appetit.
Thanks, Mom, but I’ll pass on the lard!
How to make Skillet Turkey Pinto Bean Chili with Pepper Jack Biscuit Topping:
- Brown ground turkey. Turkey is extremely lean even if using dark meat for this Skillet Turkey Pinto Bean Chili, so you may not even have to drain it.
- Add simple ingredients you may already have on hand like canned fire-roasted tomatoes, canned pinto beans and spices.
I know, but then that biscuit topping for people who aren’t into baking, right? I can raise my hand to that! The biscuit topping is also super easy! Would this non-baker lead you astray?
- Just mix the dry ingredients together, add the butter and combine to the consistency of a coarse meal. Add the cheese and buttermilk and work it until it holds together.
- A 1/4-cup measuring cup works perfectly to portion out the biscuits. You can do them right on the hot, simmering chili but remember, I’m baking challenged so I prefer to portion them out first.
- After portioning them out, just pop them onto the chili and place in the oven.
The biscuits bake right on top of the chili!
Mama! You’re not going to believe this, but this Skillet Turkey Pinto Bean Chili with Pepper Jack Biscuit Topping actually reheats well. The biscuits are not going to be like flaky biscuits, however. They actually end up a little chewy and dumpling-like. Still delicious!
More great chili recipes you’ll love!
- Turkey, Black Bean and Quinoa Chili
- Slow Cooker Colorado Green Chili
- Beef and Chorizo Chili with Black Beans For a Crowd
- Slow Cooker Southwestern Turkey, Butternut Squash and Black Bean Stew
- Dutch Oven Chili
Biscuit-Topped Skillet Turkey Chili
Ingredients
Chili
- 2 tablespoons canola, vegetable or avocado oil
- 1 medium onion, finely chopped (2 cups)
- 1 large green bell pepper, chopped (1 heaping cup)
- 1 pound ground turkey, white, dark or mixed
- 4 cloves garlic, minced
- 1 1/2 tablespoons chili powder, hot or mild
- 2 teaspoons ground cumin
- 1 can (14.5-ounce) chicken broth, plus enough water to make 2 cups
- 1 can (15-ounce) diced fire-roasted tomatoes, undrained
- 1 can (8-ounce) tomato sauce
- 1 can (15-ounce) pinto beans, drained and rinsed
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped scallion tops, (green part only)
Biscuit Topping
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch salt
- 3 tablespoons unsalted butter
- 1 1/2 cups shredded Pepper Jack cheese
- 1/3 cup buttermilk
Instructions
Chili
- Preheat oven to 425 degrees.
- Heat oil over medium-high heat in a cast-iron skillet. Add the onion, reduce the heat to medium-low, and cook for 3-4 minutes or until beginning to soften.
- Add the green bell pepper and continue cooking for another 3 to 4 minutes or until softened.
- Add the ground turkey and cook, stirring to break up the meat until no longer pink, 5-6 minutes.
- Add the garlic, chili powder and cumin and stir.
- Add the chicken broth, tomatoes, tomato sauce, and beans. Bring to a boil and simmer for 12-15 minutes or until thickened. Season to taste with salt and black pepper.
- Turn off the heat, sprinkle with half the scallion tops, and let it rest while making the biscuits.
Biscuit Topping
- Combine the flour, baking powder, baking soda and salt in a small bowl.
- Cut butter into the flour mixture with a pastry cutter or two knives until the mixture resembles coarse meal.
- Stir in the Pepperjack cheese. Add the buttermilk and stir until just combined.
- Press the mixture into a 1/4-cup measuring cup to form 9 small, even biscuits. (You may need to squeeze the mix together to ensure it adheres.) Place the biscuits on a plate or parchment paper-lined baking sheet until you've formed them all.
- Place the biscuits on top of the chili.
- Bake for 20 minutes or until biscuits are golden brown, a toothpick inserted in the center comes out clean, and the chili is bubbling. Serve immediately.
Notes
- Use a Poblano pepper for a bigger heat kick.
- Can use black beans or kidney beans in place of pinto beans.
- Use cheddar in place of Pepperjack.
- A 1/4-cup measuring cup works perfectly to portion out the biscuits. Fill to just below the rim to ensure you get 9 biscuits.
- The chili can be made 1-2 days ahead. Transfer to another container for storage. (DO NOT store it in the cast iron skillet.)
- When ready to serve, place it back in the skillet, add a little water or broth to loosen.
- Reheat on the stovetop, then proceed with the biscuit topping as directed.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
A quick weeknight dinner that is flavorful and looked gorgeous coming out of the oven! Loved the addition of pepper jack in the biscuits. Thank you!
Hi, JD, Thanks again so very much and happy you enjoyed! After trying so many of my recipes, I really appreciate your taking the time to come back and comment. Even happier you love so many of them. Thanks again!
Can you please clarify two things:
– ingredients list says 4 cloves garlic. But it’s never noted in the recipe when those should be added
– how much salt in the biscuit dough? instructions say to add salt to dough, but no amount is stated (other than the salt and pepper to taste in the chili).
Thanks!
Hi, Sofia, Thanks so much for your questions. I’ve clarified the recipe. Add the garlic when you add the turkey and just a pinch of salt will do. Thanks so much and hope you enjoy!