This hearty Black Bean Chili with Cornbread Biscuits is the perfect vegetarian comfort food! All made in one pot, with canned black beans, fire roasted tomatoes, smoky chipotles and a fluffy cornmeal biscuit topping. Delicious and easily adaptable for vegan!
How to Make Black Bean Chili with Cornbread Biscuits
It’s pretty hard to beat the chili cornbread combo, and this black bean chili with cornbread biscuits is the best way to enjoy both! The chili comes together quickly over the stove and gently simmers while you make the biscuit dough. The dough is spooned on top and everything bakes in the oven until the biscuits are golden brown and the chili is thick and caramelized.
To make this chili with cornbread biscuits start by preheating the oven and positioning a rack in the center. I recommend using convection mode if possible, this will allow the tops of the biscuits to become crispier.
The black bean chili is super simple, just a few aromatics, Mexican inspired spices and chipotle peppers in adobo sauce. This ingredient is my secret weapon for making smoky, flavorful vegetarian chili. The black beans go in along with a can of fire roasted tomatoes and some chicken broth. Don’t forget to salt the chili now, because it will be more difficult once the biscuits are on top!
I personally prefer a thicker chili, so I decided to stir in a couple tablespoons of cornflour. Cornflour is finer than cornmeal and doesn’t take on a gritty texture. Feel free to skip this step if you prefer a more soup-like chili.
Bring everyone to boil then reduce the heat to low and let the black bean chili simmer while you make the biscuit dough. I like to make my own buttermilk by combining lime juice and milk and letting it sit until thickened. Meanwhile, whisk together the flour, cornmeal, baking powder and salt. Add the cold cubed butter and cut in until the mixture is crumble. Add the curdled milk and mix everything together until just combined.
I recommend using a large cookie scoop to place portions of dough over the simmering chili. It’s ok if they sink a little, they will puff up in the oven!
Place the pot in the oven to bake for about 15 minutes. If you are not using a convection oven, this may take a little longer. You’ll know it’s ready when the biscuits are golden brown and the chili is bubbling around the edges. You can also insert a toothpick into one of the biscuits to check for doneness.
Tips for Serving
This chili with cornbread biscuits is best enjoyed fresh out of the oven while the biscuits are crisp and fluffy. Keep in mind that the chili will continue to thicken the longer it’s been out of the oven—especially if you added the cornflour.
I decided to keep it simple and top my black bean chili with chopped cilantro and a few pickled jalapeños. Any other classic chili toppings would also be delicious, such as avocado, sour cream, shredded cheese and scallions.
Can this Chili with Cornbread Biscuits be Made Vegan?
Yes! I have made this recipe vegan by using vegan butter and non-dairy milk for the biscuits and replacing honey with maple syrup. I recommend using either soymilk or almond milk in the biscuits as these tend to thicken the best.For he chili, use a low-sodium vegetable stock.
More Recipes to Try:
- Apple Cider Baked Beans
- Smoky Chipotle Meatball Tortilla Soup
- Simple Sweet Potato Quesadillas
- Turkey Chili with Honey Jalapeño Grits