One-Pot Turkey Chili and Biscuits

cooking.nytimes.com

alpeltz

subheading: FOR THE BISCUITS:

1 cup/120 grams all-purpose flour

⅔ cup/92 grams fine cornmeal

2 teaspoons baking powder

1 teaspoon granulated sugar

½ teaspoon fine sea or table salt

¼ teaspoon baking soda

8 tablespoons/113 grams cold, unsalted butter, cut into ½-inch cubes

¾ cup/177 milliliters buttermilk or plain whole-milk yogurt

1 scallion, thinly sliced, plus more for serving

subheading: Milk or more buttermilk or yogurt, for finishing:

2 tablespoons grated Parmesan, for finishing

subheading: FOR THE CHILI:

2 tablespoons extra-virgin olive oil

1 pound veggie meat crumble

1 large yellow onion, diced

1 jalapeño, seeded (if desired) and diced

3 garlic cloves, finely grated, passed through a press or minced

1 tablespoons chili powder

1 ½ teaspoons fine sea or table salt, plus more to taste

1 teaspoon dried oregano

¾ teaspoon ground cumin

½ teaspoon freshly ground black pepper

1 (14 ½-ounce) can whole plum tomatoes (1 ¾ cups)

2 (15-ounce) cans pinto or black beans, drained and rinsed

½ cup chopped fresh cilantro leaves and tender stems

Sour cream (or Greek yogurt) and pickled jalapeños, for serving (optional)

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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