Black Bean Chili with Cornbread Biscuits Recipe

If you’re craving a hearty, soul-warming meal that combines bold flavors and comforting textures, you have to try this Black Bean Chili with Cornbread Biscuits. This dish brings together a smoky, spicy black bean chili simmered to perfection and topped with tender, golden cornbread biscuits that soak up every bit of deliciousness. It’s a one-pot wonder that feels like a big, cozy hug on a chilly day, perfect for sharing with friends or simply indulging in your own company.

Ingredients You’ll Need

Each ingredient in this recipe plays a vital role in building layers of flavor, texture, and color—simple essentials that come together effortlessly to create a meal you’ll want to make again and again.

• Yellow onion: Adds a subtle sweetness and depth when sautéed until tender.
• Green bell pepper: Provides a fresh crunch and mild bitterness to balance the chili’s spice.
• Garlic cloves: Bring a warm, aromatic foundation that’s essential in any good chili.
• Olive oil: Perfect for sautéing vegetables and releasing their natural flavors.
• Mild chili powder: Offers gentle heat with rich, smoky undertones.
• Cumin: Imparts a distinct earthiness that’s classic in chili recipes.
• Dried oregano: Adds a subtle herbaceous note that lifts the dish.
• Chipotle peppers in adobo: Provide a smoky, spicy kick along with a tangy depth.
• Black beans: The protein-packed base of the chili, lending a creamy texture.
• Fire roasted tomatoes: Boost the flavor with their slightly charred aroma and vibrant color.
• Chicken stock or vegetable broth: Creates a flavorful liquid base that simmers everything together.
• Cornflour (optional): Helps thicken the chili beautifully without changing the taste.
• Lime juice: Adds a bright, zesty finish that cuts through the richness.
• Salt: Essential to enhance and balance all the flavors.
• Cilantro: Fresh chopped leaves to sprinkle on top for a burst of green freshness.
• Milk: Used in the cornbread biscuits to create a tender crumb.
• All-purpose flour: The foundation of the biscuit dough, providing structure.
• Yellow cornmeal: Offers a slightly gritty texture and a subtle sweetness in the biscuits.
• Baking powder: Helps the biscuits rise and become fluffy.
• Salt (biscuits): Balances the sweetness and enriches biscuit flavor.
• Chilled vegan or dairy butter: Adds richness and flakiness to the biscuits.
• Honey: Brings just a touch of sweetness to perfectly complement the chili’s spice.

How to Make Black Bean Chili with Cornbread Biscuits

Step 1: Sauté the Vegetables and Spices

Start by heating olive oil in a large skillet over medium heat. Toss in the diced yellow onion and cook it slowly for 5 to 7 minutes until it softens and becomes translucent. Then, add chopped green bell pepper, minced garlic, mild chili powder, cumin, and dried oregano. Let everything cook together for another 2 to 3 minutes until the spices become fragrant and the veggies are tender. This process builds the hearty flavor base for the chili.

Step 2: Combine the Main Chili Ingredients

Next, stir in the minced chipotle peppers along with the adobo sauce, drained black beans, fire roasted tomatoes, chicken stock or vegetable broth, and juice from half a lime. Season with salt to taste. This mix will soon become your rich and smoky chili that’s packed with personality.

Step 3: Thicken and Simmer

If you prefer a thicker chili, dilute cornflour in three tablespoons of water and whisk it into the pot now. Then bring everything to a boil and reduce the heat to low. Let it simmer gently for about 15 minutes, stirring occasionally, so all the flavors meld together and the chili thickens slightly.

Step 4: Prepare the Cornbread Biscuit Dough

While the chili simmers, whisk milk with lime juice in a small bowl and set it aside for five minutes to thicken slightly. In a large bowl, mix all-purpose flour, yellow cornmeal, baking powder, and salt. Cut in chilled butter using a fork until the mixture looks crumbly. Pour in the curdled milk and honey, then combine gently until the dough just comes together. This dough should be soft and pliable for perfect biscuits.

Step 5: Top Chili with Biscuits and Bake

Use a cookie scoop or spoon to dollop biscuit dough on top of the gently simmering chili. Transfer the skillet or pot to a preheated 350ºF oven set to convection if you have it. Bake for 15 to 20 minutes until the biscuits turn golden brown and are cooked through, creating a warm, fluffy topping that contrasts beautifully with the robust chili beneath.

How to Serve Black Bean Chili with Cornbread Biscuits

Garnishes

A finishing touch of chopped fresh cilantro adds a brilliant burst of color and a fresh, slightly citrusy flavor that complements the smoky chili perfectly. You might also consider a dollop of sour cream or vegan yogurt to balance the heat and add creaminess, or a sprinkle of shredded cheese if you enjoy that extra indulgence.

Side Dishes

This dish is pretty complete on its own, but if you want to round out your meal, simple sides like a crisp green salad, roasted vegetables, or a tangy coleslaw work beautifully. The fresh textures and brightness of these sides contrast nicely with the hearty and rich Black Bean Chili with Cornbread Biscuits.

Creative Ways to Present

For dinner parties or family gatherings, serve the chili in individual oven-safe ramekins with a biscuit perched on top for a charming presentation. Or scoop the chili into bowls and serve biscuits on the side, perfect for dipping. You can even sprinkle the chili with some diced avocado and a squeeze of lime for a fresh twist that elevates the experience.

Make Ahead and Storage

Storing Leftovers

Leftovers of Black Bean Chili with Cornbread Biscuits can be stored in an airtight container in the refrigerator for up to 3 days. To keep everything fresh, it’s best to store the chili and biscuits separately if possible, so the biscuits don’t become soggy.

Freezing

You can freeze the chili without the biscuits for up to three months. Let the chili cool completely, then transfer it to a freezer-safe container. When you want to enjoy it, thaw overnight in the fridge before reheating. For the biscuits, it’s ideal to bake fresh when serving, as freezing and reheating tends to affect their texture.

Reheating

Reheat the chili gently on the stove over low heat, stirring occasionally until warmed through. If you have leftover biscuits, warm them in a 300°F oven wrapped in foil for a few minutes to revive their softness and flakiness. Combining them right before serving gives the best texture and flavor.

FAQs

Can I make this dish vegan?

Absolutely! Use vegetable broth instead of chicken stock, and choose vegan butter for the cornbread biscuits. Also, substitute honey with maple syrup or agave nectar for a fully vegan delight.

How spicy is the Black Bean Chili with Cornbread Biscuits?

The chipotle peppers add a smoky warmth without overwhelming heat. If you like it milder, reduce the amount of chipotles or remove the seeds. For more heat, add a pinch of cayenne or extra chipotle peppers.

Can I use fresh tomatoes instead of canned fire roasted tomatoes?

You can, but fire roasted tomatoes add a unique, smoky flavor that fresh tomatoes won’t quite replicate. If using fresh, consider roasting them yourself to bring out that depth.

What’s the best way to make the biscuits fluffy?

Make sure your baking powder is fresh and that you don’t overmix the biscuit dough. Lightly mixing until just combined keeps the biscuits tender and fluffy.

Can I prepare the chili in advance and add biscuits later?

Yes, you can cook the chili ahead and reheat it when ready. Add and bake the biscuits just before serving to ensure they stay fresh and fluffy.

Final Thoughts

There’s something incredibly satisfying about a comforting bowl of Black Bean Chili with Cornbread Biscuits that warms your soul and fills your kitchen with wonderful aromas. Whether you’re feeding a crowd or enjoying a quiet night in, this recipe is a guaranteed winner. I can’t wait for you to try it and make it a beloved go-to in your meal rotation!

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