One-Pot Turkey Chili and Biscuits
In this streamlined recipe, turkey chili and buttery cornmeal biscuits are nestled together in the same skillet, and baked into a blissfully cozy one-pot meal. You can make the cornmeal batter and the chili several hours ahead — or even the night before — then bake them together right before serving, so the biscuits are at their most tender. A dollop of sour cream at the end isn’t strictly necessary, but the cool milkiness is lovely with the spicy, meaty chili. Yogurt makes a fine substitute. And if you’re looking to make this vegetarian, substitute faux meat or another can of beans for the turkey.
- Serves: 4 persons
- 1cup/120 grams all-purpose flour
- ⅔cup/92 grams fine cornmeal
- 2teaspoons baking powder
- 1teaspoon granulated sugar
- ½teaspoon fine sea or table salt
- ¼teaspoon baking soda
- 8tablespoons/113 grams cold, unsalted butter, cut into 1/2-inch cubes
- ¾cup/177 milliliters buttermilk or plain whole-milk yogurt
- 1scallion, thinly sliced, plus more for serving
- Milk or more buttermilk or yogurt, for finishing
- 2tablespoons grated Parmesan, for finishing
- 2tablespoons extra-virgin olive oil
- 1pound ground turkey
- 1large yellow onion, diced
- 1jalapeño, seeded (if desired) and diced
- 3garlic cloves, finely grated, passed through a press or minced
- 1tablespoons chili powder
- 1 ½teaspoons fine sea or table salt, plus more to taste
- 1teaspoon dried oregano
- ¾teaspoon ground cumin
- ½teaspoon freshly ground black pepper
- 1(14 1/2-ounce) can whole plum tomatoes (1 3/4 cups)
- 2(15-ounce) cans pinto or black beans, drained and rinsed
- ½cup chopped fresh cilantro leaves and tender stems
- Sour cream (or Greek yogurt) and pickled jalapeños, for serving (optional)
Step 1Prepare the biscuits: In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, salt and baking soda.
Step 2Using 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.
Step 3Heat oven to 425 degrees.
Step 4Start the chili: 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.
Step 5Reduce heat to medium-high, and add onion and jalapeño, and cook until translucent and tender, about 5 minutes. Stir in garlic, chili powder, 1 teaspoon salt, oregano, cumin and pepper, and cook until fragrant, about 1 minute longer.
Step 6Using 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, and 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.
Step 7Divide 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. Let cool for 10 minutes before serving. Serve with sour cream and pickled jalapeños, if you like, and more scallions.