1 tablespoon vegetable oil
1 onion, finely chopped SAVE $
1 lb lean ground turkey
1 1/2 cups vegetable broth
1 can (15 oz) Progresso™ dark red kidney beans, drained
1 can (14.5 oz) Muir Glen™ organic fire roasted crushed or diced tomatoes, undrained SAVE $
8 to 10 Pillsbury™ Grands!™ frozen mini buttermilk biscuits
1 In 11-inch ovenproof skillet, heat oil over medium heat. Add onion; cook and stir 2 to 3 minutes or until slightly softened. Add turkey; cook 3 to 5 minutes, breaking up turkey into small pieces with wooden spoon, until lightly browned. If desired, season with salt and pepper.
2 Pour broth into skillet. Add beans and tomatoes; stir to combine. Cook about 7 minutes, stirring occasionally, until chili begins to bubble.
3 Meanwhile, heat oven to 350°F.
4 Remove skillet from heat. Fold in frozen vegetables. With sharp knife, split biscuits lengthwise; arrange on top of chili.
5 Bake 20 to 25 minutes or until biscuits are golden brown. Serve warm.