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

Made this Vegetarian Chili with Cornbread Biscuits? Tag @wandering_chickpea on Instagram to be featured in my stories and follow along on Pinterest for more delicious recipes!

Yield: 4-6 servings

Black Bean Chili with Cornbread Biscuits

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This hearty Black Bean Chili with Cornbread Biscuits is the perfect vegetarian comfort food. With fire roasted tomatoes, smoky chipotle peppers and fluffy cornmeal biscuits. Easily adaptable for vegan!

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

For the 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 (to thicken - optional)
• Juice from 1/2 lime
• Salt to taste
• Chopped cilantro for serving

For the 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. Preheat the oven to 350º F, preferably set to convection.
2. Heat oil in a large skillet over medium heat. Add the onion and cook for 5-7 minutes or until softened. Add the green pepper, garlic and spices. Cook for another 2-3 minutes, until fragrant.
3. Add the minced chipotle peppers, adobo sauce, black beans, fire roasted tomatoes, broth and lime juice. Season with salt to taste.
4. For a thicker chili, dilute the corn flour with 3 tbsp water in a separate bowl then add to the pot. 
5. Bring to a boil then reduce the heat to low and simmer, stirring occasionally for 15 minutes. 
6. Meanwhile, make the biscuit dough. Whisk together milk and lime juice then set aside for 5 minutes to thicken.
7. In another large bowl, whisk together flour, cornmeal, baking powder and salt. Use a fork to incorporate the butter into the flour mixture until crumbly, then pour in the curdled milk and honey. Mix until just combined.
8. Use a cookie scoop to place portions of dough on top of the simmering chili. Bake for 15-20 minutes or until the biscuits are golden brown and cooked through. 
9. Serve warm with desired toppings.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 429Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 30mgSodium: 975mgCarbohydrates: 62gFiber: 6gSugar: 21gProtein: 10g

All nutritional info is an estimation