Easy One Pot Turkey Chili and Biscuits Recipe
This one pot turkey chili and biscuits recipe has the flavor of a slowly, carefully crafted meal, but without the extra time, or dishes! Flaky biscuits pair perfectly, and easily, with this easy turkey chili recipe to create a warm and hearty meal the whole family will love for those cozy winter nights!

Ingredients
I’m always happy to provide exact amounts and ingredients. However, please know that you can play around with this recipe quite a lot and get an equally delicious meal!
These are simple, delicious, whole-food ingredients that can be swapped, omitted, and added easily. I’ll provide more specific ideas about that later on!
- Avocado oil
- Lean Ground Turkey – I ground mine at home using a whole turkey breast I had on hand, but store bought will work the same!
- Onions
- Celery
- Garlic
- Tomatoes – I used frozen tomatoes that I thawed and diced (without the peels), so canned diced tomatoes or fresh tomatoes would work as well. I will say, the fresh tomato flavor comes through much more when using fresh or frozen tomatoes over canned.
- Turkey Broth – turkey bone broth is preferable
- Beans – I use pinto beans
- Corn – I used a jar of home canned corn from summer.
- Ketchup
- Mustard
- Salt
- Black Pepper
- Chili Powder
- Cumin
- Maple syrup – can also use brown sugar.
- Buttermilk biscuits – you can find my homemade recipe here, but canned work as well.
- (optional) shredded cheddar cheese, sour cream, and green onions for toppings.
Optional Substitutions
- Avocado Oil – can be subbed with lard or olive oil.
- Lean Ground Turkey – this can be substituted easily for ground pork or ground beef! Of course it will change the flavor as these are different meats, but you will still end up with a delicious chili! Try changing it up with whatever you have on hand!
- Onions & Celery – these are important in my opinion. Both have distinct flavor that are important in the chili. However, frozen will work as well if that’s all you have on hand.
- Garlic – if you don’t have fresh garlic, powdered will work fine as well, just don’t skimp on this!
- Tomatoes – use whatever you can get easily or already have on hand. If your favorite is fire roasted, use those! Or, if you like the fresh flavor like me, use those! My tomatoes were thawed after following my tutorial on freezing tomatoes. You can also substitute tomato sauce if you prefer a smoother texture.
- Turkey broth – can use chicken broth, or if substituting a different meat, use the broth to match that meat.
- Beans – can swap for whatever beans you like or have available to you. Chili beans, red pinto beans, navy beans, black beans, white beans: they’re all delicious!
- Seasonings – salt and pepper are obviously key ingredients, however, play with the seasonings you like! If you like a spicy chili, add cayenne powder. If you like it sweeter, kick up the maple syrup or brown sugar. Add garlic powder or onion powder. Use oregano. Unless you accidentally pour too much in, you’re only going to be creating deeper flavor profiles. Don’t be scared to play with flavor in the kitchen!
Equipment
- Cast iron dutch oven – or whatever cooking vessel that can transfer from the stove top to the oven safely, but is large enough.
- Wooden spoon – I used a flat spoon so that I could easily
How to Make One Pot Turkey Chili and Biscuits
Heat a cast iron dutch oven over medium heat to medium-high heat on the stove top.
Add the avocado oil to the bottom of the pan and heat oil until hot.
You can test if the dutch oven is preheated by tossing in a small piece of the lean ground turkey. It should immediately sizzle in the pot.

Heat a cast iron dutch oven over medium-high heat with the avocado oil until it hot in the pot. Evenly spread the ground turkey over the bottom of the pot and allow it to brown on that side without stirring.

Add your spices, salt and pepper so that they can toast as you brown your turkey.

Stir the turkey and allow to brown on the other sides (about 5-7 minutes).

Create a well in the center of your turkey and add the onion and celery.
Saute the onion and celery with the turkey until softened (about 4 minutes).
Add tomato paste or powder and stir to combine well.
Scrape any brown bits from the bottom of the pot.

Add the corn and beans and stir to combine.

Add the ketchup and mustard and stir to combine.

Pour in the tomatoes and broth, and stir to combine.

Add the maple syrup (or brown sugar) and stir once more.
Reduce the heat to medium low to simmer.
Taste the chili and add any seasonings as needed.
You might need more salt at this point.
Allow to simmer over medium low for 30 minutes.
Remove from the heat.

Pre heat the oven to 425°.
Arrange the biscuits (my homemade biscuit recipe is here) on the top of the chili while the oven preheats.

Bake for 12-15 minutes or until golden brown.
Once done, serve with green onions, a dollop of sour cream, and shredded cheddar cheese.
Enjoy!

Storing One Pot Turkey Chili and Biscuits
This one-pot turkey chili and biscuits recipe is a favorite of mine to save on dishes, as well as a form of meal prep for my week ahead.
Because this recipe makes 10 servings, we can easily eat this twice as a family of four either for a second dinner or as lunch the next day.
Store this dish in an airtight container in the refrigerator for up to 1 week, if it even lasts that long!
This also works well as a freezer meal, but add the biscuits after letting the chili thaw, before baking, for the best texture.
If possible, store your one pot turkey chili and biscuits in an oven safe container to make reheating easier.
Reheating One Pot Turkey Chili and Biscuits
For the best result, reheat in the oven to make the biscuits flaky again.
When you microwave the biscuits, they tend to get a bit tough and chewy.
To reheat, place your oven safe storage container of food into the oven before preheating.
Once in the oven, preheat to 350 degrees and heat until the chili is warm and bubbly again, about 15-20 minutes depending on how much is left.
If you find that the biscuits are getting too dark on the top of the chili, tent with foil to protect the biscuits.

Easy One Pot Turkey Chili and Biscuits Recipe
Ingredients
- 1 TB Avocado oil
- 1 Pound Lean Ground Turkey
- 1 Medium Onion – diced
- 3 Stalks Celery – diced
- 3 Cloves Garlic – minced
- 1 quart Diced Tomatoes
- 1 Pint Turkey Broth
- 1 Pint Canned Beans – I use pinto beans
- 1 Pint Canned Corn
- 2 TB Ketchup
- 1 TB Mustard
- 1 tsp Salt
- 1/4 tsp Black Pepper
- 1 tsp Chili Powder
- 2 tsp Cumin
- 2 TB Maple syrup – can also use brown sugar.
- 8-10 Buttermilk biscuits – I use homemade but canned work as well.
- optional shredded cheddar cheese, sour cream, and green onions for toppings.
Instructions
- Heat a cast iron dutch oven over medium-high heat with the avocado oil until it hot in the pot.
- Evenly spread the ground turkey over the bottom of the pot and allow it to brown on that side without stirring.
- Add your spices, salt and pepper so that they can toast as you brown your turkey.
- Stir the turkey and allow to brown on the other sides (about 5-7 minutes)
- Create a well in the center of your turkey and add the onion and celery.
- Saute the onion and celery with the turkey until softened (about 4 minutes)
- Add tomato paste or powder and stir to combine well. Scrape any brown bits from the bottom of the pot.
- Add the corn and beans and stir to combine.
- Add the ketchup and mustard and stir to combine.
- Add the tomatoes and broth and stir to combine.
- Add the maple syrup (or brown sugar) and stir once more.
- Reduce the heat to medium low to simmer.
- Taste the chili and add any seasonings as needed. You might need more salt at this point.
- Allow to simmer over medium low for 30 minutes.
- Preheat the oven to 425°
- Top the chili with biscuits (grab my homemade biscuit recipe here)
- Bake for 12-15 minutes or until golden brown.
- Serve with green onions, sour cream, and shredded cheese. Enjoy!