Contributed by High Heels & Frijoles

Serves 4 to 6

Ingredient Notes: I prefer more robust flavored dark meat ground turkey, but white meat turkey works just as well. The chili calls for 1 tablespoon chipotle chiles in adobo sauce; if you can take the heat and aren’t serving to children, feel free to increase to 2 tablespoons. Serve chili with sour cream, thinly sliced scallions, avocados, and hot sauce. If not making the Cheddar Biscuit Topping, serve with store-bought cornbread.

For the Chili:

•    2 tablespoons vegetable oil
•    1 onion, chopped
•    1 red bell pepper, seeded and chopped
•    Salt and pepper
•    2 garlic cloves, minced
•    2 teaspoons ground cumin
•    1 teaspoon dried oregano
•    1 tablespoon cocoa powder
•    1 tablespoon minced chipotle chiles in adobo sauce (see Note)
•    1 ½ pounds ground turkey
•    1 (14-ounce) can pinto beans, drained and rinsed
•    1 (14-ounce) can diced tomatoes

For the Cheddar Biscuit Topping:

•    ¾ cup yellow cornmeal
•    ½ cup all-purpose flour
•    1 ¼ teaspoons baking powder
•    ¼ teaspoon baking soda
•    ¼ teaspoon salt
•    3 tablespoons chilled unsalted butter, cut into small dice
•    1 cup (4 ounces) grated sharp cheddar cheese
•    ¾ cup chilled buttermilk

- Preheat the oven to 400˚F. 

- Heat the oil in a Dutch oven or large oven-safe pot over medium-high heat until shimmering. Add the onion, bell pepper, and 2 teaspoons salt and cook until vegetables are tender, about 5 minutes. Stir in the garlic, cumin, oregano, cocoa, and chipotle and cook, stirring, until vegetables are well coated and mixture is fragrant, about 1 minute.

- Add the turkey and cook, breaking up with a wooden spoon, until no longer pink, 8 to 10 minutes. Stir in the beans and tomatoes and simmer, mashing approximately half of the beans with the spoon, until the chili is thickened, 10 to 12 minutes.   

- While the chili is simmering, prepare the biscuit topping: In a large bowl combine the flour, cornmeal, baking powder, baking soda, and salt.  Working quickly, rub the butter into the flour mixture with your fingers until it resembles wet sand. Stir in the cheddar cheese and buttermilk with a rubber spatula.

- Remove the thickened chili from the heat and using a 1/3-cup measure or an ice cream scoop, top the chili with the biscuit dough.  Bake until biscuits are golden, 12 to 15 minutes. Serve. 

For other simple recipes, please visit High Heels & Frijoles

High Heels & Frijoles was cooked up in 2007 by María del Mar Sacasa while studying at the French Culinary Institute (FCI) in New York City.  Prior to attending culinary school, María del Mar spent several years working at Lucky and Vogue magazines. Currently living in Boston with her husband Octavio, she hopes High Heels & Frijoles will inspire you to live deliciously.