Turkey Pumpkin Chili Biscuit Bake

Turkey Pumpkin Chili Biscuit Bake

This chili is a smoky, sweet variety that gets baked in the oven after initially cooking.  I love adding the biscuits to the top because they stay a little bit gooey and soft on the bottom, but flaky on the time.  And you don’t need chips now!

I like adding the pumpkin to this too because the traditional smoky fl1.jpgavors of pumpkin are just about the same ones you get in chili.  I didn’t use as much of a variety as I usually do– just coriander, cinnamon, chipotle, and smoked paprika.  It gives this chili a perfectly warm and smoky flavor.  During the fall and winter, we have chili about once a week, and I have fun experimenting with new kinds.  

On another note, I failed at making hummus today so that recipe is in the garbage, and I’ll have to try it again another time.  I think I added too much tahini and blended the olive oil for too long.  Anyway, that’s for another day!  

Total Time:  1 hour

Serves: 8-10

Difficulty Level:  Easy

 

Ingredients

2 ½ pounds lean ground turkey

1 onion, diced

1 red bell pepper, diced

1 orange bell pepper, diced

1 yellow bell pepper diced

3 tablespoons chipotle powder

3 tablespoons smoked paprika

1 tablespoon ground coriander

1 tablespoon ground cinnamon

3-5 dashes Cholula hot sauce

1 -15 ounce can diced tomatoes

1 -15 ounce can tomato sauce

1 -15 ounce can pumpkin puree

Salt and pepper, to taste

12 frozen biscuits (I used Grands Flaky Layers)

 

Directions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Add the ground turkey to a large pan, and cook on medium until almost done.
  3. Add the chopped onion, peppers, chipotle powder, paprika, coriander, cinnamon, and hot sauce. Turn the heat down to medium low, and cook for an additional 6-8 minutes, stirring often.
  4. Turn the heat down to low, and add the diced tomatoes, tomato sauce, and pumpkin puree. Taste, and season with salt and pepper.
  5. Spread the chili mixture out evenly into 1 large and 1 small casserole dish.
  6. Top the chili with the biscuits (8 should fit on the large dish, and 4 on the small).
  7. Bake at 375 for 20-25 minutes, or until biscuits are fluffy and golden brown.
  8. Allow to cool for 10 minutes before serving.

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