One-pot turkey chili and biscuits is a healthier version of classic chili topped with golden brown biscuits. It’s the perfect dish for dinners, potlucks, or get-togethers.
If you’re looking for a hearty dish that sticks to your ribs, then look no further. This chili is just that, and it’s made healthier by using turkey instead of beef.
One-Pot Turkey Chili and Biscuits
This was inspired by another chili recipe on this site and pairs well with this amazing strawberry spinach salad.
Ingredients
This recipe uses simple ingredients that you can find easily at your local grocery store.
- Extra virgin olive oil
- Diced yellow onion
- Roughly chopped poblano peppers
- Roughly chopped bell pepper
- Roughly chopped banana peppers
- Minced garlic cloves
- Ground turkey
- Worcestershire
- Chili powder
- Cayenne pepper
- Ground coriander
- Cumin
- Onion powder
- Black pepper
- Paprika
- Mustard powder
- Drained canned kidney beans
- Drained canned black beans
- Tomato sauce
- Fire-roasted tomatoes
- Tomato paste
- Pillsbury biscuits
- Shredded cheddar cheese
- Diced green onions
See the recipe card at the end of the post for quantities.
Instructions
It only takes a few simple steps and a few minutes to make this delicious chili.
Step 1: Sautee the Vegetables
Heat a deep cast-iron skillet over medium-high heat. Then, add olive oil, poblano peppers, bell pepper, and banana peppers and saute for 5 minutes. Then, add the minced garlic and cook for 1 minute.
Step 2: Brown the Turkey
Add the ground turkey, Worcestershire sauce, and chili powder to the vegetables and cook until the turkey is browned.
Step 3: Simmer
Reduce the heat to low and add the remaining ingredients. Cover and simmer for 30 minutes.
Step 4: Bake
Preheat the oven to 350 degrees. Then, cut each biscuit into quarters and roll them into balls. Place the biscuit balls around the chili and bake for 15 minutes. Top with cheese and green onions and enjoy.
Hint: A cast-iron skillet is the best way to go with this recipe because it holds the heat the best and can stand up to oven baking.
Substitutions
Don’t have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this chili and biscuits recipe.
- Beef or Pork – If you prefer, you can use ground beef or pork.
- Mustard – If you don’t have mustard powder, you can add a bit of prepared mustard.
- Your Favorite Biscuits – I used Pillsbury biscuits, but you can use any variety you like.
Variations
Want to personalize this one-pot turkey chili and biscuits recipe? Here are some of my tried and true tips for changing up this recipe.
- Extra Spicy – Add diced jalapenos for even more spiciness.
- Cigar Ash – It might sound crazy, but adding a bit of cigar ash to your chili really ups the flavor. Don’t worry, it’s not toxic. A good cigar is all-natural with no added chemicals and the nicotine has been burned away.
If you love recipes like this, you may also enjoy this pumpkin chili.
Equipment
You’ll only need a few pieces of basic kitchen equipment to make this recipe.
- Measuring cups and spoons
- Knife
- Cutting board
- can opener
- Cast-iron skillet
- Wooden spoon
Storage
This chili will last for 3 to 4 days in the refrigerator. For longer storage, you can freeze it for up to 3 months.
Tips
This is an incredibly easy recipe to make, but I do have a couple of tips to help you make it the best it can possibly be.
- If possible, use a cast-iron skillet for the most even cooking.
- It’s best to shred your own cheese if possible. Pre-packaged shredded cheese is full of additives.
FAQ
Do you have questions about one-pot turkey chili? Here are some of the most commonly asked questions about chili and biscuits.
Sure. Use your favorite drop biscuit recipe.
It will last for 3 to 4 days in the refrigerator or up to 3 months in the freezer.
Chill it completely in the refrigerator. Then, place it in an air-tight, freezer-safe container in the freezer for up to 3 months.
Place it in the refrigerator overnight.
Whether from frozen or from the refrigerator, place the chili in a pot and heat it over low to medium-low heat unit warm.
More Turkey Recipes
Do you like turkey? Here are some recipes you may also like to try.
One-Pot Turkey Chili and Biscuits
Ready to get cooking? Remember that you can print this recipe if you would like.
One-Pot Turkey Chili and Biscuits
Equipment
- oven safe skillet
- Measuring cups and spoons
- Knife
- cutting board
- can opener
- wooden spoon
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 yellow onion diced
- 2 poblano peppers roughly chopped
- 1 bell pepper roughly chopped
- 3 banana peppers roughly chopped
- 4 garlic cloves minced
- 1 lb ground Turkey
- 1 tablespoon worcheshire
- 1 tablespoon chili powder
- ½ teaspoon cayenne pepper
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon mustard powder
- 1 can (15.5 oz) kidney beans drained
- 1 can (15.5 oz) black beans drained
- 1 can (15 oz) tomato sauce
- 1 can (14 oz) fire roasted Tomatoes
- 1 tablespoon tomato paste
- 1 tube refrigerated biscuits
- 1 cup cheddar cheese shredded
- ¼ cup green onions diced
Instructions
- Get out and measure your ingredients.
- Heat a deep cast iron skillet over medium high heat. Once hot, pour in olive oil.
- Add diced onion, chopped poblano peppers, bell pepper, and banana pepper to the and sauté for 5 minutes to lightly caramelize and soften.
- Add minced garlic and stir.
- Cook for 1 minute, then add the ground Turkey.
- Add Worcestershire.
- Break up ground meat.
- Cook until ground meat is browned and incorporated.
- Add tomato sauce, tomato paste canned tomatoes and seasonings (chili powder, cayenne pepper, ground coriander, cumin, black pepper, onion powder, mustard powder and paprika)
- Lower the heat to low.
- Add in all remaining ingredients and cover. Simmer for 30 minutes.
- Preheat the oven to 350*
- Cut each biscuit into 4ths.
- Roll into a ball and place around the chili.
- Place into the oven for 15 minutes.
- Top with cheese and green onions. Enjoy every bite!
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