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Black Bean Chili with Cornbread Biscuits Recipe

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3.9 from 3 reviews

A hearty and flavorful Black Bean Chili served with golden Cornbread Biscuits baked on top, combining smoky chipotle peppers, fire-roasted tomatoes, and a blend of warm spices for a comforting meal perfect for any occasion.

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 (optional, for thickening)
  • 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 oven: Preheat the oven to 350º F, preferably set to convection, to prepare for baking the chili with biscuits.
  2. Sauté vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 5-7 minutes until softened. Add chopped green pepper, minced garlic, and spices (chili powder, cumin, oregano). Cook for another 2-3 minutes until fragrant.
  3. Add main ingredients: Stir in minced chipotle peppers, adobo sauce, rinsed black beans, fire roasted tomatoes, chicken stock or vegetable broth, and lime juice. Season with salt to taste.
  4. Thicken chili (optional): If thicker chili is desired, mix cornflour with 3 tbsp water in a bowl, then add this slurry into the chili mixture.
  5. Simmer chili: Bring chili to a boil, then reduce heat to low and simmer uncovered, stirring occasionally, for 15 minutes to allow flavors to meld.
  6. Prepare biscuit dough - milk mixture: Whisk together milk and lime juice in a small bowl. Set aside for 5 minutes to curdle and thicken slightly.
  7. Mix dry ingredients: In a large bowl, whisk the flour, cornmeal, baking powder, and salt. Use a fork to cut in chilled cubed butter until mixture is crumbly.
  8. Combine biscuit dough: Pour the curdled milk and honey into the flour mixture. Stir gently until just combined without overmixing.
  9. Add biscuit dough to chili and bake: Use a cookie scoop to place portions of biscuit dough on top of the simmering chili in the skillet or an oven-safe dish. Transfer to the preheated oven and bake for 15-20 minutes, or until biscuits are golden brown and cooked through.
  10. Serve: Remove from oven and serve warm topped with chopped cilantro or desired garnishes.

Notes

  • For a vegetarian version, use vegetable broth instead of chicken stock.
  • Adjust the number of chipotle peppers according to spice preference.
  • The cornflour slurry is optional but helps create a thicker chili texture.
  • Use vegan butter to make the recipe fully vegan-friendly.
  • Serve with extra lime wedges and chopped cilantro for added freshness.
  • Leftover chili can be refrigerated and reheated gently on the stovetop.

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