One-Pot Turkey Chili and Biscuits
Ingredients
For the Biscuits:
- 1 cup all-purpose flour
- ⅔ cup fine cornmeal
- 2 tsp. baking powder
- 1 tsp. granulated sugar
- ½ tsp. fine sea or table salt
- ¼ tsp. baking soda
- 8 tbsp. unsalted butter, cold, cut into 1/2-inch cubes
- ¾ cup buttermilk or plain whole-milk yogurt
- 1 scallion, thinly sliced, plus more for serving
- Whole milk, buttermilk or yogurt, for finishing
- 2 tbsp. Parmesan, grated, for finishing
For the Chili:
- 2 tbsp. extra-virgin olive oil
- 1-pound ground turkey
- 1 large yellow onion, diced
- 1 jalapeño, seeded, if desired, and diced
- 3 garlic cloves, finely grated, passed through a press or minced
- 1 tbsp. chili powder
- 1-½ tsp. fine sea or table salt, or to taste
- 1 tsp. dried oregano
- ¾ tsp. ground cumin
- ½ tsp. freshly ground black pepper
- 1 14-½-ounce can whole plum tomatoes
- 2 15-ounce cans pinto or black beans, drained and rinsed
- ½ cup fresh cilantro leaves and tender stems, chopped
- Sour cream or Greek yogurt and pickled jalapeños, for serving, optional
Instructions
To prepare the biscuits:
- In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, salt and baking soda.
- Using a pastry cutter, or your hands, cut or rub in the butter until mixture resembles rolled oats.
- Fold in the buttermilk and scallion.
- Gently stir mixture until it comes together in a moist, sticky mass.
- Cover bowl and refrigerate until ready to use.
To prepare the chili:
- Pre-heat oven to 425°F.
- In a large ovenproof skillet, heat oil, over high heat, until it thins.
- Stir in turkey and cook, breaking up meat with a wooden spoon, until it’s no longer pink with some browned bits; about 7 minutes.
- Reduce heat to medium-high; add onion and jalapeño; cook until translucent and tender; about 5 minutes.
- Stir in garlic, chili powder, 1 teaspoon salt, oregano, cumin and pepper; cook until fragrant; about 1 minute longer.
- Using kitchen shears, or your hands, break up tomatoes and add them, along with the juices, to the pan.
- Add beans and remaining 1/2 teaspoon salt; scrape up any brown bits on the bottom of the pan.
- Reduce heat to medium-low and simmer until slightly thickened; 3 to 5 minutes.
- If the mixture seems very dry, add a few tablespoons water; it should be juicy-looking but not wet.
- Remove from heat and stir in cilantro; taste and add more salt, if needed.
To assemble and bake:
- Divide biscuit dough into 6 equal balls.
- Use your palm to flatten each ball into a 3/4-inch-thick disk.
- Arrange on top of turkey chili.
- Brush biscuits lightly with milk, and sprinkle grated Parmesan on top.
- Transfer skillet to oven and cook until biscuits are golden at the edges; 25 to 30 minutes.
- Remove from oven and let cool for 10 minutes before serving.
- Serve with sour cream and pickled jalapeños, if you like, and more scallions.