Skillet Turkey and Pinto Bean Chili with Pepper Jack Biscuit Topping

Recipe by From a Chef's Kitchen

Skillet Turkey Pinto Bean Chili with Pepper Jack Biscuit Topping is a one-dish meal your family will be excited to dig into!

Ingredients

• chili
• 2 tablespoons canola oil
• 1 medium onion (finely chopped)
• 1 large green bell pepper
• 1 pound ground turkey, white, dark or mixed
• 4 cloves garlic (minced)
• 1 can (14.5-ounce) chicken broth
• 1 canned diced fire-roasted tomatoes (undrained)
• 2 tablespoons tomato paste
• 1½ tablespoons hot or mild chili powder
• salt and freshly ground black pepper (to taste)
• 1 can (15-ounce) pinto beans (drained and rinsed)
• biscuit TOPPING
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 3 tablespoons unsalted butter
• 1½ cups Pepper Jack cheese
• ⅓ cup buttermilk

Method

1. CHILI
2. Preheat oven to 425 degrees.
3. Heat oil over medium-high heat in a cast iron skillet over medium-high heat. Add the onion, reduce heat to medium and cook 3 to 4 minutes or until beginning to soften. Add the green bell pepper and continue cooking another 3 to 4 minutes.
4. Add the ground turkey and cook, stirring to break up the meat until no longer pink, 5 to 6 minutes. Add the chicken broth, tomatoes, tomato paste and chili powder. Bring to a boil and simmer 5 to 10 minutes or until thickened. Season to taste with salt and black pepper. Add the pinto beans and keep warm.
5. BISCUIT TOPPING
6. 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 cheddar cheese. Add the buttermilk and stir until just combined.
7. Press mixture into a 1/4-cup measuring cup to form 9 small, even biscuits. (You may need to squeeze it together a little bit so that it adheres.) Place the biscuits on top of the chili.
8. Bake for 20 minutes or until biscuits are golden brown and chili is bubbling. Serve immediately.

View the recipe instructions at From a Chef's Kitchen