Healthier turkey chili in chili casserole form with irresistible flaky cheddar biscuits on top. This easy weeknight dinner is ready in only 30 minutes and your soon-to-be most favorite way to eat chili!
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 8-10 servings
1medium onionfinely diced
1can28 oz diced tomatoes, undrained
1can15 oz black beans, drained
Salt and pepper to taste
2cupswhite whole wheat flour
1/2cupshredded cheddar cheese
Additional milk for brushing
Make the chili: In a large skillet over medium-high heat, brown turkey with onion and garlic until no longer pink. Stir tomato paste, diced tomatoes, black beans, broth, and seasonings into chili. Bring to a simmer over medium-high heat, then reduce heat, season with salt and pepper to taste and keep warm.
Make the biscuits: In a large bowl, combine flour and butter until crumbly and butter is in pea-sized crumbs. Mix in baking powder, salt, cheese, and agave syrup. Pour milk over top and gently fold until a shaggy dough forms.
Turn dough onto a floured surface and knead several times until dough just comes together. Pat dough into 1 -in thick round and use a 2-in biscuit cutter to cut out biscuits.
Pour chili into a greased 9x13 baking pan. Arrange biscuits on top of chili and brush biscuits with additional milk.
Bake casserole at 400F 18-20 minutes or until biscuits are golden-brown and chili is bubbly. Let cool 5 minutes then serve warm. Enjoy!