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Black Bean Chili with Cornbread Biscuits Recipe

Black Bean Chili with Cornbread Biscuits Recipe
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★★★★★

4.8 from 7 reviews

A hearty and flavorful black bean chili simmered with smoky chipotle peppers and fire-roasted tomatoes, topped with golden, fluffy cornbread biscuits baked right on top for a comforting one-pot meal perfect for any occasion.

Ingredients

Scale

Black Bean Chili

  • 1/2 yellow onion, diced
  • 1 green bell pepper, chopped
  • 3 garlic cloves, minced
  • 2 tbsp olive oil
  • 1 tbsp mild chili powder
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 2 chipotle peppers in adobo, minced
  • 1 tbsp adobo sauce
  • 2 (15 oz) cans black beans, drained and rinsed
  • 1 (15 oz) can fire roasted tomatoes
  • 1 1/2 cups chicken stock or vegetable broth
  • 2 tbsp cornflour (optional, to thicken)
  • Juice from 1/2 lime
  • Salt to taste
  • Chopped cilantro for serving

Cornbread Biscuits

  • 3/4 cup milk
  • Juice from 1/2 lime
  • 1 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 5 tbsp chilled vegan or dairy butter, cubed
  • 2 tbsp honey

Instructions

  1. Prepare the Chili Base: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced yellow onion and cook for 5-7 minutes until softened. Stir in the chopped green bell pepper, minced garlic, mild chili powder, cumin, and dried oregano. Cook for an additional 2-3 minutes until the spices are fragrant.
  2. Add Key Ingredients: Mix in the minced chipotle peppers, adobo sauce, rinsed black beans, fire roasted tomatoes, and chicken stock or vegetable broth. Squeeze in the juice from half a lime and season with salt to taste.
  3. Thicken the Chili (Optional): If you prefer a thicker chili, dissolve 2 tablespoons of cornflour in 3 tablespoons of water in a small bowl, then stir this slurry into the chili mixture.
  4. Simmer the Chili: Bring the chili to a boil, then reduce heat to low. Let it simmer gently, stirring occasionally, for about 15 minutes to allow flavors to meld.
  5. Make the Biscuit Dough: In a small bowl, whisk together 3/4 cup milk and the juice from half a lime. Let this mixture sit for 5 minutes to thicken. In a separate large bowl, combine all-purpose flour, yellow cornmeal, baking powder, and salt. Use a fork to cut the chilled, cubed butter into the dry ingredients until the mixture is crumbly. Pour in the thickened milk mixture and honey, stirring until just combined to form a dough.
  6. Top and Bake: Using a cookie scoop or spoon, drop portions of the biscuit dough evenly over the simmering chili in the skillet or transfer the chili to a baking dish before dropping the dough. Place the skillet or baking dish in a preheated oven at 350ºF (preferably convection) and bake for 15-20 minutes, or until the biscuits are golden brown and fully cooked through.
  7. Serve: Remove from the oven and garnish with chopped cilantro. Serve the black bean chili hot with the warm cornbread biscuits on top or on the side.

Notes

  • The cornflour is optional and only needed if you prefer a thicker chili consistency.
  • You can substitute chicken stock with vegetable broth to make this recipe vegetarian or vegan.
  • For a spicier chili, add more chipotle peppers or include diced jalapeño.
  • The cornbread biscuits can be made with vegan butter and plant-based milk to keep the dish vegan.
  • Baking the biscuits on top of the chili allows the flavors to meld and makes for a convenient, one-pot meal.

Nutrition

Keywords: black bean chili, cornbread biscuits, chipotle chili, one-pot meal, vegetarian chili, spicy chili, comfort food

Find it online: https://reemcook.com/black-bean-chili-with-cornbread-biscuits-recipe/