I am on a winter vacation with my family and not doing very much cooking. I do cook a dish or two each week and when I was reading the New York Times last week I saw an easy recipe for chili. I made it even easier by using canned refrigerator biscuits. The recipe turned out quite well and it comes to get her very quickly. Great for a weeknight.



2 tablespoons olive oil

1 lb. ground turkey

1 large onion, diced

1 jalapeño pepper, seeded and chopped

3 garlic cloves, minced

1 tablespoon chili powder

1 teaspoon dried oregano

3/4 teaspoon ground cumin

1/2 teaspoon black pepper

1/2 teaspoon salt or to taste

26-28 oz whole canned tomatoes

2 -15 oz cans low sodium pinto beans, drained

1 can -8 refrigerated biscuits-I used Pillsbury Grands


Preheat the oven to 425 degrees F

Add the oil to a deep 10-12 inch ovenproof skillet and heat until sizzling. Add the ground turkey. Cook stirring frequently until no longer pink.Add the chopped onion and until tender, about 5 minutes, Add the garlic, jalapeño pepper and spices. Stir for about a minute, Add the tomatoes and their juices.Break up the whole tomatoes. Stir well. Add the beans and stir. Turn off the heat and place the biscuits evenly on top.

Place the skillet in the preheated oven and bake the chili for 25-39 minutes until the biscuits are brown and the chili is bubbling.

Adapted from the NYT -One Pot Turkey Chili And Biscuits