Biscuit-Topped Skillet Turkey Chili
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Biscuit-Topped Skillet Turkey 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 bake atop the rich, savory sauce beneath, 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 looks gorgeous coming out of the oven!”
Why This Recipe is a Keeper!
Cozy up with this delicious Biscuit-Topped Skillet Turkey Chili that’s sure to become a favorite in your dinner rotation!
Inspired by Southwestern flavors, the turkey and pinto bean chili is smoky and savory, topped with tender, cheesy buttermilk biscuits. It comes together easily and bakes in a single cast-iron skillet, making it ideal cold-weather comfort food the entire family will love.
This Skillet Turkey Chili recipe is:
- Big bold flavor! Fire-roasted tomatoes, fragrant aromatics, and well-balanced spices create a deeply flavorful chili. The biscuits come together in no time, and the tangy buttermilk perfectly balances the chili’s savory depth.
- One-pan simplicity. Everything cooks in a single pan, keeping cleanup easy while allowing the flavors to fully develop.
- Easy to customize. Use mild or hot chili powder to dial the heat up or down to your liking.
- Family-friendly! A wholesome yet hearty, crowd-pleasing meal that everyone from kids to adults will love!
- Cozy and satisfying: The kind of warm, comforting dinner you want on a chilly night.
Whether it’s a busy weeknight or a laid-back weekend dinner, this Biscuit-Topped Skillet Turkey Chili delivers big comfort with minimal effort. Serve it straight from the skillet and enjoy a cozy, satisfying meal that feels special without the fuss.
How to Make Turkey Skillet Chili:
Recipe Ingredients:
Here’s everything you’ll need to make this skillet turkey chili recipe. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Ground Turkey: This chili recipe uses ground turkey. Any variety of white or dark meat, or a blend of both, will work. You can substitute ground beef or chicken.
- Green Bell Pepper: Substitute a Poblano pepper for a bigger heat kick.
- Chili Powder: Chili powder is a blend of ground chilis and other spices. You can use either hot or mild chili powder, depending on your spice tolerance and flavor preference.
- Fire-Roasted Tomatoes: Fire-roasted tomatoes add smoky depth. You can substitute regular diced tomatoes.
- Tomato Sauce: An 8-ounce can of tomato sauce provides a smooth base for this chili. You can substitute the tomato sauce with a combination of 1 tablespoon of tomato paste mixed with enough water to make 8 ounces (1 cup).
- Pinto Beans: Creamy pinto beans add extra texture and heartiness. You can swap them with kidney beans or black beans instead.
- Pepper Jack Cheese: A spicy, melty cheese that adds to the Southwestern-inspired flavor profile of this dish. You can use Cheddar cheese or regular Monterey Jack instead for a milder option.
- Buttermilk: The buttermilk creates a tender biscuit topping with a slight tang. You can substitute whole milk for the buttermilk, or make buttermilk by adding 1 tablespoon of white vinegar to whole milk. Let it sit for 5 to 10 minutes before using.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- 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 to 4 minutes or until beginning to soften.
- Add the green bell pepper and cook 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 to 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.
- 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. Be careful not to overmix the dough to keep the biscuits light.
- 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.
- Done and delish! Serve immediately.
Chef Tips and Tricks:
- Buttermilk always adds a lovely tanginess to any baked good. But, if you don’t have it on hand, it’s easy to make a suitable substitute. Add 1 tablespoon of white vinegar to 1 cup of whole milk. Let it sit for 5 to 10 minutes before using.
- When portioning buttermilk biscuits, a 1/4-cup measuring cup works perfectly to get evenly sized biscuits. Fill the cup just below the rim to make about nine biscuits. If the dough is a bit crumbly, gently press it together before scooping to help the biscuit hold its shape. This method helps ensure uniform baking and a beautiful presentation.
Recipe FAQs:
While a cast-iron skillet is ideal for even heat distribution, you can use any oven-safe skillet, such as a stainless steel one. Just be sure it can go from stovetop to oven safely. If you don’t have an oven-safe skillet, transfer the chili to a baking dish, then add the biscuit topping.
Yes! The turkey chili component of this dish can be made 1 to 2 days ahead. Simply cook the chili as directed, then transfer it 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 add a little water or broth to loosen it. Reheat on the stovetop, then proceed with the biscuit topping as directed.
The chili can be stored in the refrigerator for up to 3 days and frozen for up to 3 months. However, the biscuit topping is best enjoyed fresh, as freezing and reheating may affect its texture.
Serve with:
- Cream Cheese Corn Casserole
- Skillet Charred Green Beans with Goat Cheese Chipotle Butter
- Mexican Brownies
More great chili recipes you’ll love!
- Turkey, Black Bean and Quinoa Chili
- Slow Cooker Colorado Green Chili
- Beef and Chorizo Chili
- Slow Cooker Southwestern Turkey Stew
- Dutch Oven Chili
Get all my soup and stew recipes at Soup and Stew Recipes – From A Chef’s Kitchen.
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. Be careful not to overmix the dough to keep the biscuits light.
- 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
- Can use ground beef or chicken in place of turkey.
- Use a Poblano pepper for a bigger heat kick.
- Can use regular diced tomatoes in place of fire-roasted.
- 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 looks 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!
Really enjoyed! And pretty easy, too! Thank you.