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Black Bean Chili with Cornbread Biscuits
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5 from 6 votes

Black Bean Chili with Cornbread Biscuits

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 Time15 minutes
Cook Time45 minutes
Total Time1 hour
Cuisine: American
Keyword: Black bean chili with cornbread biscuits
Servings: 4 -6 servings
Calories: 429kcal
Author: Elaine S.

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

  • Preheat the oven to 350º F, preferably set to convection.
  • 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.
  • Add the minced chipotle peppers, adobo sauce, black beans, fire roasted tomatoes, broth and lime juice. Season with salt to taste.
  • For a thicker chili, dilute the corn flour with 3 tbsp water in a separate bowl then add to the pot. 
  • Bring to a boil then reduce the heat to low and simmer, stirring occasionally for 15 minutes. 
  • Meanwhile, make the biscuit dough. Whisk together milk and lime juice then set aside for 5 minutes to thicken.
  • 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.
  • 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. 
  • Serve warm with desired toppings.

Nutrition

Serving: 1g | Calories: 429kcal | Carbohydrates: 62g | Protein: 10g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Cholesterol: 30mg | Sodium: 975mg | Fiber: 6g | Sugar: 21g