Biscuit-Topped Skillet Turkey Chili

Biscuit-Topped Turkey Skillet Chili in white enamel cast iron skillet with a piece removed onto a small plate.

4.75 from 8 votes

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.

Prep Time20

Cook Time40

Total Time1

Course: Chicken and Turkey

Cuisine: Southwestern / Mexican

Diet: Low Fat

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

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

SUBSTITUTIONS:

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.

TIP:

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.

MAKE AHEAD:

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