chili with a biscuit in a white bowl

The ultimate cozy dish! Simple paleo chicken chili loaded with veggies and flavor, and topped with fluffy almond flour biscuits. Heaven!

Happy Monday! I hope you guys are having the best start to your week! Not gonna lie, mine is off to a slow one. I really can’t remember the last time I had some time off- I’ve been busy working through the weekends since launching my new site! I needed a little breather today, but wanted to at least get this goodness up on the blog today!

Yesterday was also my launch party with lululemon Chicago, and it was SO much fun! I’m feeling so incredibly thankful for all the changes taking place the past few months, and I was so happy to get to meet some of my followers at the party! The support since my rebrand has been so positive and overwhelmingly kind :). I just love you guys!!

Feeling sappy, but back to this yummy dish!

This time of year truly all I crave is warm, simple comfort food with healthy twists. This dish uses my easy chicken chili as a base (my favorite weeknight meal), with just a few tweaks. It gets topped with superrrr delish grain free biscuits. Does not get cozier than that!

I love this chili because it has tons of veggies in it, plus some good protein of course! Loaded with zucchini, bell pepper, and cauliflower rice. So many different nutrients in one meal!

chili topped with biscuits in white baking dish
chili topped with biscuits in white baking dish and bowl of chili with biscuit

Super excited for you guys to try this biscuit topped chili! Can’t wait to hear what you think!

If you make this, be sure to tag me on Instagram so I can see how it turned out :)!

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Biscuit Topped Chili

  • Author: Mia Zarlengo
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 68 servings 1x
  • Category: Dinner


Simple paleo chicken chili topped with fluffy almond flour biscuits! Note, this dish is best served fresh. Alternatively, you can make the biscuits and chili separate (allow to chili to simmer 35 minutes that way). 



For the chili:

  • 1 tbsp avocado or olive oil 
  • 1 yellow onion, finely diced 
  • 3 cloves of garlic, minced 
  • 1 bell pepper, diced 
  • 1 medium zucchini, diced into small pieces 
  • 1 lb ground chicken (ground turkey will work) 
  • 23 tbsp chili powder 
  • 1/2 tbsp smoked paprika 
  • dash of cayenne (optional) 
  • 1 (28 oz) can crushed tomatoes 
  • 1/2 cup low sodium vegetable broth 
  • 1 bag of frozen riced cauliflower 
  • sea salt, to taste 

For the biscuit topping:

  • 2 cups almond flour
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder
  • 2 eggs, whisked
  • 1/2 cup butter, melted and cooled (can sub ghee)
  • 2 tbsp dairy free milk of choice
  • Optional: shredded cheese for topping


  1. Start by making the chili. Heat a large heavy bottomed pot over medium heat. once hot, add avocado oil and stir in onion and garlic. Cook, stirring occasionally, for 5 minutes.
  2. Stir in bell pepper and zucchini. Cook, stirring occasionally, for 3 minutes. 
  3. Add ground chicken, sea salt, and all other seasonings, and break up into small pieces and cook until chicken is cooked through. 
  4. Pour in cauliflower rice, crushed tomatoes, and vegetable broth. stir and bring back to bubbling, then reduce heat to a simmer and cook for 25 minutes minutes.
  5. While chili is cooking, make the biscuits. Preheat oven to 350°F. Combine dry ingredients, then pour in wet ingredients. Stir until combined.
  6. After chili simmers for 25 minutes, transfer to a 9×13 baking dish (can use a pie dish instead). Use a cookie scoop to scoop biscuits on top of the chili (biscuits can be touching). Top with shredded cheese (optional), then bake for 15 minutes and serve. Note, this dish is best served fresh! 

Dairy Free, Gluten Free, Lunch + Dinner, Paleo, Recipes


Dec 9, 2019

Biscuit Topped Chili

Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!

  1. Loo says:

    Um… how do we make the biscuits? You just listed the ingredients for them.

  2. Loo says:

    Nevermind! Missed that entire step.

  3. Sam says:

    So, so delicious and everyone in my family enjoyed. Even my husband gave it a 10/10 and requested it become a regular! I personally had to double the baking time to get my biscuits to my preferable consistency. Was worried about how it would reheat as the recipe suggests eating right away but the leftovers were divine as well!

  4. Kendall says:

    The hardest & longest part of this recipe was cutting the veggies (at least for me, I’m novice)! I was really happy with the way it turned out & it was delicious as leftovers, which I don’t typically love. I cooked the biscuits separately & they were perfect!

  5. Lexi says:

    Do you have to use the cauliflower rice?

    • Mia Zarlengo says:

      Hi Lexi, I haven’t tried it without so I can’t say for sure! it does bulk up the chili, so it may be missing this. you could sub in a pre cooked grain if you’d like

  6. Alex says:

    THESE BISCUITS!! I cannot get over them. They’re incredible ???? the chili was great too!

  7. Nicole says:

    Can you sub the almond flour for whole wheat flour? If so, would the recipe need to be altered at all?

  8. Erin says:

    This is one of my favourite recipe of all time. All your recipes are amazing!!!

  9. Jenn says:

    OKKKKKK literally obsessed! The biscuits were to die for! I love Mia’s recipes so so much. She creates recipes that taste just like, or even better, than those with traditional ingredients!

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Simple. Attainable. Gathered Nutrition.