Looking for a cozy, one-pan meal that brings warmth and bold flavors to the table? This Roasted Vegetable Chili with Cornbread Biscuits is the ultimate comfort dish, pairing the smoky depth of fire-roasted corn and poblano peppers with hearty black beans.

Each spoonful offers a delightful balance between the rich tomato base and the pillowy cornbread biscuits, creating a harmonious blend of textures and tastes. The roasted cauliflower, seasoned with chili powder and cumin, adds an earthy undertone that enhances the chili’s robust character.

Perfect for cool nights or casual gatherings, this dish is simple yet satisfying, with wholesome vegetables and a touch of sharp cheddar in every bite. Serve it straight from the oven, topped with fresh scallions for a pop of color and flavor!

Roasted Vegetable Chili with Cornbread Biscuits – Ingredients

Cauliflower Florets: A hearty base that roasts to a golden brown, adding a tender texture and earthy flavor to this chili.

Poblano Chile Pepper: Mildly spicy with a hint of smokiness, the poblano infuses a subtle heat, balancing perfectly with the robust spices.

Black Beans: Creamy and filling, these beans lend a rich, satisfying depth to every spoonful, enhancing the chili’s heartiness.

Sharp Cheddar Cheese: Aged to perfection, this cheese adds a sharp, tangy note to the cornbread biscuits, creating a savory counterpoint to the chili’s warmth.

Fire-Roasted Corn: Sweet and smoky, the fire-roasted corn brings out an irresistible layer of flavor, highlighting the chili’s comforting vibe.

Cornmeal & Flour: The base of the cornbread biscuits, providing a delicate, crumbly texture and a touch of rustic charm to this cozy meal.

Recipe Tips

Roast for Maximum Flavor: Roasting the cauliflower, poblano pepper, and scallions under the broiler caramelizes them, creating a deep, smoky flavor that enhances the overall richness of this chili. Make sure the vegetables are spread in a single layer on the baking sheet, allowing them to brown evenly. This step not only intensifies the flavor but also adds a slightly crispy texture, making each bite more enjoyable.
Perfecting the Cornbread Biscuits: The secret to tender, flaky cornbread biscuits lies in handling the dough gently. When mixing the butter into the cornmeal and flour, use your fingers or a pastry cutter to create a crumbly texture without overworking the dough. Stir in the buttermilk and cheese with a fork just until combined—overmixing can lead to dense biscuits. Chilling the butter beforehand also helps the biscuits stay light and fluffy as they bake on top of the bubbling chili.
Customize the Spice Level: This recipe is naturally mild, allowing you to adjust the heat to your preference. If you enjoy extra spice, try adding an extra poblano or a diced jalapeño for a kick. You can also increase the chili powder or add a dash of cayenne. For a smoky flavor without additional heat, consider adding a pinch of smoked paprika. Customizing the spice level lets you tailor the chili to suit everyone’s taste.

What to Serve with Roasted Vegetable Chili with Cornbread Biscuits

Fresh Green Salad: A crisp, refreshing salad with mixed greens, cucumbers, and a zesty vinaigrette is a perfect companion for this hearty chili. The lightness of the salad contrasts beautifully with the richness of the dish, and the tangy dressing helps to cleanse the palate between bites, making the meal more balanced and enjoyable.
Guacamole or Avocado Slices: Creamy avocado or homemade guacamole pairs wonderfully with chili, offering a cooling element that balances the spice and warmth. Add a sprinkle of lime juice and a pinch of salt to sliced avocado, or serve a bowl of guacamole for a side that’s as flavorful as it is nutritious.
Tortilla Chips or Corn Tortillas: For a satisfying crunch, serve a side of tortilla chips or warmed corn tortillas. These can be used to scoop up bites of chili or to enjoy on their own as a simple but delicious accompaniment. Their mild corn flavor complements the cornbread biscuits, adding another layer of texture to the meal.

FAQ

Can I make this chili ahead of time?
Yes! This chili is ideal for meal prep. You can prepare the chili portion a day in advance, then simply add the biscuit topping and bake when ready to serve. The flavors develop even further overnight.
Can I freeze leftovers?
Absolutely. Store any leftovers in an airtight container, and it will keep well in the freezer for up to three months. Just thaw and reheat in the oven for best results to keep the biscuits crispy.
What if I don’t have poblano peppers?
You can substitute poblano peppers with green bell peppers for a milder flavor, or add a jalapeño if you want more spice. Red or yellow bell peppers can also add a touch of sweetness to the dish.
Can I make this recipe vegan?
Yes, you can! Substitute the butter with a vegan alternative, use a plant-based cheese or omit it altogether, and replace buttermilk with a mix of almond milk and a teaspoon of vinegar for a similar texture. The result will still be deliciously hearty.

Roasted Vegetable Chili with Cornbread Biscuits

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Prep Time 15

Cook Time 45

Total Time 1

Course Appetizer, Side Dish

Cuisine American

Servings 6

Ingredients

3 tablespoons vegetable oil
1 head cauliflower broken into small florets
1 poblano chili pepper deseeded and diced
4 scallions chopped, plus extra for garnish
1 tablespoon chili powder
1/2 teaspoon ground cumin
Kosher salt as needed
3/4 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 tablespoon light brown sugar packed
4 tablespoons cold unsalted butter cut into cubes
2/3 cup cold buttermilk
2/3 cup shredded sharp cheddar cheese
1 can 15 ounces black beans, including liquid
1 can 8 ounces tomato sauce
1 1/4 cups thawed fire-roasted frozen corn
1 1/2 cups low-sodium vegetable broth

Instructions

Preheat the broiler. On a rimmed baking sheet, combine the cauliflower florets, poblano pepper, and scallions with the vegetable oil, chili powder, cumin, and 1/2 teaspoon kosher salt. Spread the mixture in an even layer and broil until the vegetables become browned around the edges, approximately 7 to 10 minutes.
In the meantime, prepare the biscuit mixture. In a medium bowl, whisk together the cornmeal, flour, baking powder, brown sugar, and 3/4 teaspoon salt. Use your fingertips to incorporate the butter into the cornmeal blend until the mixture resembles coarse crumbs. Using a fork, gently stir in the buttermilk and 1/3 cup of the cheese until the ingredients are just combined.
Once the vegetables have finished broiling, preheat the oven to 475°F. Carefully add the black beans with their liquid, tomato sauce, fire-roasted corn, vegetable broth, and 1/2 teaspoon salt to the baking sheet with the roasted vegetables. Stir gently to combine the ingredients.
Spoon the biscuit dough on top of the chili mixture in about 12 mounds, spaced roughly 1 1/2 inches apart. Sprinkle the remaining 1/3 cup of shredded cheese over the biscuits. Bake until the chili bubbles and the biscuits are golden brown and fully cooked, about 25 to 30 minutes. Garnish with chopped scallions and serve hot.

Keyword Roasted Vegetable Chili with Cornbread Biscuits

Roasted Vegetable Chili with Cornbread Biscuits