Skillet Turkey Pinto Bean Chili with Pepper Jack Biscuit Topping
Updated Jul 14, 2021, Published Dec 13, 2017
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Skillet Turkey Pinto Bean Chili with Pepper Jack Biscuit Topping is a one-dish meal your family will be excited to dig into!
“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
Skillet Turkey Pinto Bean Chili with Pepper Jack Biscuit Topping
Ingredients
Chili
- 2 tablespoons canola oil
- 1 medium onion, finely chopped
- 1 large green bell pepper, chopped
- 1 pound ground turkey, white, dark or mixed
- 4 cloves garlic, minced
- 1 can (14.5-ounce) chicken broth
- 1 can (15-ounce) diced fire-roasted tomatoes, undrained
- 2 tablespoons tomato paste
- 1 1/2 tablespoons chili powder, hot or mild
- Salt and freshly ground black pepper, to taste
- 1 can (15-ounce) pinto beans, drained and rinsed
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 over medium-high heat. Add the onion, reduce heat to medium and cook 3 to 4 minutes or until beginning to soften. Add the green bell pepper and continue cooking another 3 to 4 minutes.
- Add the ground turkey along with the garlic and cook, stirring to break up the meat until no longer pink, 5 to 6 minutes. Add the chicken broth, tomatoes, tomato paste and chili powder. Bring to a boil and simmer 5 to 10 minutes or until thickened. Season to taste with salt and black pepper. Add the pinto beans and keep warm.
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 cheddar cheese. Add the buttermilk and stir until just combined.
- Press mixture into a 1/4-cup measuring cup to form 9 small, even biscuits. (You may need to squeeze it together a little bit so that it adheres.) Place the biscuits on top of the chili.
- Bake for 20 minutes or until biscuits are golden brown and chili is bubbling. Serve immediately.
Notes
- Use a Poblano pepper for a bigger heat kick.
- Can use black 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.
- 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 and reheat on the stovetop, then proceed with the biscuit topping as directed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!