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Turkey + Bean Chili with Biscuits

Active Time: 15 minutes
Total Time: 30 minutes
  • Dairy Free
  • Super Fast
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Why we love it:

When I was a personal chef this simple and addicting chili was on heavy rotation for the “Freezer meal” for my clients. It’s packed full of veggies but also is conveniently made with canned beans and tomatoes. Double the recipe and freeze some for later!
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Ingredients

  • 1 Onion
  • 1 Carrot
  • 2 ribs Celery
  • 1 Red Bell Pepper
  • 1⁄2 teaspoon Vegetable Oil
  • 1 pound Ground Turkey
  • 1 Tablespoon Chili Powder
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Red Pepper Flakes (more or less to taste)
  • 1 15-ounce can Pinto Beans
  • 1 15-ounce can Red Kidney Beans
  • 1 28-ounce can Crushed Tomatoes (fire roasted are perfect here)
  • 2 cups Water
  • 2 cups Bisquick Mix (or other instant biscuit mix)
  • 1 cup Cheddar Cheese (grated, optional)
  • 1 Avocado (optional)

Cooking Instructions

  • 1. VEGGIES

    Dice the onion, carrot, celery, and bell pepper into medium dice. Heat a large pot over medium-high heat and add the oil. Add the veggies and sauté for 2 minutes until fragrant.

  • 2. TURKEY

    Add the turkey to the pan and break it up into little pieces with a wooden spoon; cook for about 3 - 5 minutes.

  • 3. SPICES

    Once turkey is mostly browned, add all of the spices: chili powder, cumin, salt, oregano, and red pepper flakes.

  • 4. BEANS

    Open the cans of beans and drain them. Open the tomatoes. Add beans, tomatoes, and the water to the pot; stir and bring to a boil. Simmer for at least 15 minutes and up to 30 to build flavor.

  • 5. BISCUITS

    Follow the instructions on the package of biscuit mix. I always go for drop biscuits which are one-bowl and no rolling and cutting. Bake, typically for 16 minutes or so.

  • 6. TOPPINGS

    Grate cheese or dice avocado if using.

  • 7. SERVING

    Serve bowls of chili with cheese and avocado on top and a biscuit on the side.

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Substitutions

  • GLUTEN FREE:
    omit biscuits or use a GF biscuit mix. Or serve with GF bread of choice; corn tortillas are a simple solution
  • TURKEY:
    dark or white meat is ok, or try chicken or ground beef instead. Also omit if you want to go vegetarian and consider adding a 3rd can of beans
  • BEANS:
    any of the types of beans can be substituted out for another. This also tastes great with white beans, garbanzo beans, and even a can of lentils
  • VEGETABLES:
    I love adding potatoes occasionally, sometimes even sweet potatoes. Chopped broccoli - even just the stems - add greens. Frozen peas and corn make a nice addition
  • RICE:
    do you like rice with your chili? Add a scoop underneath
  • BISCUITS:
    a fresh from the oven biscuit is one of the wonders of the world but certainly a slice of good bread or a roll will do here
  • FREEZER:
    this freezes like a dream! Double and have some ready for next time
  • TOPPINGS:
    also delicious with green onion

Prep Ahead & Use It Up

  1. Make entirely. This chili is great for days after cooking
  2. Freezes beautifully
  3. Mix biscuits, scoop on to a tray and freeze for 1 hour. After they’re a little frozen you can put them in a tupperware and freeze for up to 2 months. Bake from frozen according to directions but perhaps give them an extra 5 minutes to bake through
  4. OR bake them entirely, then freeze. Reheat to serve
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