Turkey Skillet Chili: With Cheddar Buttermilk Biscuits
- 20m Prep Time
- 35m Cook Time
- 1h 5mReady In
A quick and easy weeknight chili made with ground turkey and plenty of veggies, topped with cheddar buttermilk biscuits. It's a hearty and fairly healthy meal that comes together using mostly pantry staples.
Ingredients
- 29.6 ml high-heat oil, such as canola or safflower
- 1 small yellow onion chopped
- 1 medium red bell pepper chopped
- 1 medium green bell pepper chopped
- 454 g ground turkey
- 3 medium cloves garlic minced
- 29.6 ml tomato paste
- 14.8 ml chili powder
- 14.8 ml dark brown sugar
- 4.93 ml dried oregano
- 1 can fire-roasted diced tomatoes
- Kosher salt
- freshly ground black pepper
- 237 ml all-purpose flour
- 4.93 ml baking powder
- 1.23 ml baking soda
- 1.23 ml kosher salt
- 44.4 ml unsalted butter
- 355 ml shredded sharp cheddar cheese
- 158 ml buttermilk
- 29.6 ml minced fresh chives minced
Nutrition (per serving, estimated)
Estimated based off 16 of 21 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 685 mg
- Iron: 6.44 mg
- Magnesium: 99.5 mg
- Phosphorus: 717 mg
- Potassium: 1152 mg
- Zinc: 6.22 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml high-heat oil, such as canola or safflower
- 454 g ground turkey
- 29.6 ml tomato paste
- 14.8 ml chili powder
- 14.8 ml dark brown sugar
- 4.93 ml dried oregano
- 1 can fire-roasted diced tomatoes
- Kosher salt
- freshly ground black pepper
- 237 ml all-purpose flour
- 4.93 ml baking powder
- 1.23 ml baking soda
- 1.23 ml kosher salt
- 44.4 ml unsalted butter
- 355 ml shredded sharp cheddar cheese
- 158 ml buttermilk
Prepare
- Chop 1 small yellow onion
- Chop 1 medium red bell pepper
- Chop 1 medium green bell pepper
- Mince 3 medium cloves garlic
- Mince 29.6 ml minced fresh chives
Let's Cook
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Step 1.
Preheat the oven to 425°F. Place a 10-inch ovenproof skillet on a large sheet pan to catch any bubbling over during baking.
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Step 2.
Heat 2 tablespoons of high-heat oil (such as canola or safflower) in the skillet over medium heat. Add the chopped onion and bell peppers; cook, stirring occasionally, until tender, about 7 minutes.
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Step 3.
Add the ground turkey to the skillet and cook, breaking it up with a spoon, until no longer pink, about 5 minutes. Stir in the minced garlic, tomato paste, chili powder, brown sugar, and dried oregano; cook until fragrant, about 1 minute.
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Step 4.
Add the can of fire-roasted diced tomatoes (with their juices) and stir to combine. Season with salt and black pepper to taste. Remove the skillet from the heat.
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Step 5.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Cut the cold butter into the flour mixture using a pastry cutter or two forks until it resembles coarse meal.
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Step 6.
Stir in the shredded cheddar cheese, buttermilk, and minced chives until just incorporated; the dough will be moist, like dumpling dough. Divide the dough into 8 equal pieces and drop them evenly over the chili in the skillet.
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Step 7.
Transfer the skillet (on the sheet pan) to the oven and bake until the biscuits are golden brown, 20 to 25 minutes. Let cool for 10 minutes before serving.