Name: Warm Black Bean Chili with Cornbread Biscuits to Savor
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 medium Yellow Onion (Adds sweetness and depth of flavor; use white onion as a substitute.); 1 medium Green Bell Pepper (Provides crunch and freshness; any bell pepper color will work.); 3 cloves Garlic (Enhances overall flavor profile; fresh garlic is recommended for best results.); 2 tablespoons Olive Oil (Essential for sautéing aromatics; can substitute with avocado oil.); 1 tablespoon Mild Chili Powder (Adds warmth without excessive heat; smoked paprika makes a great alternative.); 1 teaspoon Cumin (Contributes earthy warmth; ground coriander can serve as an alternative.); 1 teaspoon Dried Oregano (Adds herbal notes; fresh oregano can be used if available.); 2 peppers Chipotle Peppers in Adobo (Imparts smokiness and heat; adjust to taste or use smoked paprika for a milder flavor.); 2 cans Canned Black Beans (Base of the chili, providing protein and fiber; any canned beans can work in a pinch.); 28 ounces Fire Roasted Tomatoes (Adds depth and sweetness; regular canned tomatoes can substitute, but will lack char flavor.); 2 cups Chicken Stock or Vegetable Broth (For moisture and flavor; vegetable broth is perfect for a vegan version.); 1 tablespoon Cornflour (Optional thickener for the chili; skip if a thinner consistency is preferred.); 1 tablespoon Lime Juice (Balances flavors and brightens the dish; lemon juice can be a substitute.); to taste Salt (Enhances all flavors; adjust to taste.); 1 cup Milk (Used as liquid for the biscuit dough; non-dairy milk can be a substitute for vegan preparation.); 1 cup All-Purpose Flour (Provides structure for biscuits; substitute with gluten-free flour if needed.); 1/2 cup Yellow Cornmeal (Adds texture and flavor; you can eliminate it for a standard biscuit base.); 1 tablespoon Baking Powder (Acts as the leavening agent for biscuits; double-acting baking powder is also acceptable.); 1/4 cup Butter (vegan/dairy) (Adds richness to the biscuits; vegan butter could replace it for a dairy-free version.); 1 tablespoon Honey (Sweetens biscuits; maple syrup works great for a vegan option.)

As I pulled the lid off the pot, a tantalizing aroma filled my kitchen, instantly transporting me to a cozy café where the bluesy tunes of a live band play softly in the background. My Hearty Black Bean Chili with Cornbread Biscuits is more than just a meal; it’s a warm hug on a chilly day. The smokiness from chipotles melds beautifully with the rich depth of fire-roasted tomatoes, offering a comforting dish that’s quick to prepare and adaptable for any dietary preference—I’ve got vegan options covered, too! Whether you’re feeding friends or just looking for a weeknight indulgence, this chili will soon become a go-to recipe. Are you ready to elevate your dinner game with a bowlful of warmth and flavor?

Why is This Chili a Must-Try?

Comforting Warmth: Each bowl of this Black Bean Chili is like a cozy embrace, perfect for bringing the family together on cold nights.

Quick & Easy: In just a few simple steps, you can whip up a flavorful meal without spending hours in the kitchen. Imagine pairing it with some fluffy cornbread biscuits for an unforgettable experience!

Vegan-Friendly: Easily adaptable for vegan diets, all you need to do is swap out a few ingredients to please everyone at the table.

Packed with Flavor: The smoky chipotles and sweet corn from the biscuits create an explosion of taste in your mouth—so delicious, your taste buds will dance!

Versatile Meal: It’s not just for dinner—pack leftovers for lunch, or make it a hearty brunch. This chili truly shines in its adaptability.

With this recipe, you’re set to impress guests while enjoying a bowl of homemade goodness!

Black Bean Chili with Cornbread Biscuits Ingredients

For the Chili

Yellow Onion – Adds sweetness and depth of flavor; use white onion as a substitute.
Green Bell Pepper – Provides crunch and freshness; any bell pepper color will work.
Garlic – Enhances overall flavor profile; fresh garlic is recommended for best results.
Olive Oil – Essential for sautéing aromatics; can substitute with avocado oil.
Mild Chili Powder – Adds warmth without excessive heat; smoked paprika makes a great alternative.
Cumin – Contributes earthy warmth; ground coriander can serve as an alternative.
Dried Oregano – Adds herbal notes; fresh oregano can be used if available.
Chipotle Peppers in Adobo – Imparts smokiness and heat; adjust to taste or use smoked paprika for a milder flavor.
Canned Black Beans – Base of the chili, providing protein and fiber; any canned beans can work in a pinch.
Fire Roasted Tomatoes – Adds depth and sweetness; regular canned tomatoes can substitute, but will lack char flavor.
Chicken Stock or Vegetable Broth – For moisture and flavor; vegetable broth is perfect for a vegan version.
Cornflour – Optional thickener for the chili; skip if a thinner consistency is preferred.
Lime Juice – Balances flavors and brightens the dish; lemon juice can be a substitute.
Salt – Enhances all flavors; adjust to taste.

For the Cornbread Biscuits

Milk – Used as liquid for the biscuit dough; non-dairy milk can be a substitute for vegan preparation.
All-Purpose Flour – Provides structure for biscuits; substitute with gluten-free flour if needed.
Yellow Cornmeal – Adds texture and flavor; you can eliminate it for a standard biscuit base.
Baking Powder – Acts as the leavening agent for biscuits; double-acting baking powder is also acceptable.
Butter (vegan/dairy) – Adds richness to the biscuits; vegan butter could replace it for a dairy-free version.
Honey – Sweetens biscuits; maple syrup works great for a vegan option.

With these Black Bean Chili with Cornbread Biscuits ingredients, you’re on your way to a hearty meal that’s sure to impress!

Step‑by‑Step Instructions for Black Bean Chili with Cornbread Biscuits

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (preferably convection). This ensures that your cornbread biscuits will bake evenly and achieve that perfect golden brown crust. While the oven warms up, gather your ingredients and equipment to keep the cooking process smooth and enjoyable.

Step 2: Sauté Aromatics
In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped yellow onion, diced green bell pepper, and minced garlic. Sauté the mixture for about 5–7 minutes until the veggies are softened and fragrant, stirring frequently to prevent any sticking. This step forms the flavorful base for your Black Bean Chili.

Step 3: Combine Ingredients
Once your aromatics are ready, stir in the chipotle peppers, canned black beans, fire-roasted tomatoes, vegetable broth, and freshly squeezed lime juice. Season your chili generously with salt to enhance its flavors. Allow the mixture to cook for a couple of minutes on medium heat, bringing everything together beautifully.

Step 4: Optional Thicken
If you prefer a thicker chili, mix the cornflour with a splash of water in a small bowl until smooth. Gradually add this mixture to your simmering chili, stirring well to incorporate. Let your Black Bean Chili cook for an additional few minutes to thicken to your liking, ensuring the texture is just right.

Step 5: Simmer
Bring the mixture in your skillet to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for about 15 minutes. This allows the flavors to meld beautifully, creating a rich and hearty chili that’s truly comforting.

Step 6: Prep Biscuit Dough
While your chili is simmering, prepare the cornbread biscuit dough. In a separate bowl, combine milk and lime juice; let it sit for a few minutes to thicken. In another mixing bowl, whisk together all-purpose flour, cornmeal, baking powder, and a pinch of salt. Cut in cold butter until the mixture resembles coarse crumbs, then stir in the curdled milk and honey until just combined.

Step 7: Scoop Dough
Using a large cookie scoop or a spoon, dollop generous portions of the cornbread biscuit dough right on top of your simmering chili. Ensure the biscuits are spaced apart slightly to allow for rising. The biscuit dough will puff up beautifully as it bakes, adding a deliciously fluffy topping to your rich chili.

Step 8: Bake
Carefully transfer the skillet to your preheated oven and bake for 15–20 minutes. Keep an eye on the biscuits, and they should turn golden brown and begin to rise. The enticing aroma will fill your kitchen, letting you know your Black Bean Chili with Cornbread Biscuits is almost ready!

Step 9: Serve Warm
Once baked, remove the skillet from the oven and let it cool for a minute. Serve your Black Bean Chili warm, topped with fresh garnishes like chopped cilantro or pickled jalapeños for an added zing. Dive into this hearty meal and soak in the comforting flavors!

What to Serve with Hearty Black Bean Chili with Fluffy Cornbread Biscuits

Transform your chili experience into a full feast that warms both the heart and the table.

Creamy Avocado Salad: This dish adds a refreshing, creamy texture that balances the hearty chili perfectly. Pairing it with lime dressing enhances the flavors and brings brightness to the meal.
Corn on the Cob: Sweet and succulent, fresh corn on the cob gently complements the spicy notes of the chili while adding a delightful crunch. Slather on some butter or sprinkle with chili powder for an added kick!
Garlic Bread: A classic choice, garlic bread’s soft, buttery texture provides the ultimate vessel for sopping up every last drop of rich chili. It’s comfort food at its finest.
Pickled Jalapeños: For those who love an extra kick, pickled jalapeños bring heat and acidity, cutting through the richness of the chili. A simple garnish that can elevate the overall experience!
Cilantro Lime Rice: Fluffy rice scented with lime and cilantro creates a lovely contrast to the chili’s bold flavors. Add a spoonful for a heartier meal and enjoy the delightful texture.
Spicy Sourdough Bread: This tangy, crispy bread enhances the chili’s depth while offering a satisfying texture. Toast slices to perfection—perfect for dipping!
Crisp Coleslaw: A crunchy, tangy coleslaw will refresh your palate between bites of the rich, smoky chili. It provides great texture and a contrast that your taste buds will appreciate.
Chilled White Wine: A light, refreshing white wine pairs beautifully with chili, balancing the heat and spices. Choose one with fruity undertones for a delightful experience.
Chocolate Chip Cookies: End the meal on a sweet note with warm, gooey chocolate chip cookies. The rich sweetness serves as a lovely contrast to the zesty flavors of the chili.

With these serving suggestions, your Hearty Black Bean Chili with Fluffy Cornbread Biscuits transforms into an unforgettable gathering of flavors!

Make Ahead Options

Making this Hearty Black Bean Chili with Cornbread Biscuits ahead of time is a fantastic way to save precious moments during busy weeknights! You can prepare the chili up to 3 days in advance by cooking it completely, then allowing it to cool before transferring it to an airtight container for refrigeration. The cornbread biscuit dough can also be made ahead and stored in the fridge, covered, for up to 24 hours. When ready to serve, simply reheat the chili on the stovetop until warmed through, scoop the biscuit dough on top, and bake until the biscuits are golden brown. This way, you still enjoy that comforting taste, just as delicious and freshly baked!

Expert Tips for Black Bean Chili

Even Biscuit Portions: Ensure your biscuit dough scoops are consistent using a large cookie scoop, creating uniform biscuit sizes that bake evenly on top of the chili.
Oven Adjustments: If using a traditional oven, remember to adjust your baking time slightly, as it may take longer for the biscuits to rise and brown properly.
Thickening Tips: For a perfectly thick Black Bean Chili, always dilute cornflour with water before incorporating into the pot; this prevents clumping and ensures a smooth texture.
Taste Test: Don’t hesitate to adjust seasonings as you go. Each ingredient plays a role; a pinch more salt or an extra squeeze of lime can elevate the chili to new heights!
Customize Spice Levels: Want it spicier? Add more chipotle peppers or toss in some diced jalapeños! Adjusting spice levels ensures everyone at your table can enjoy a bowl that suits their palate.
Storage Tips: Store any leftovers in an airtight container in the fridge for up to three days. The flavors deepen overnight, making your subsequent servings even more delicious!

Black Bean Chili with Cornbread Biscuits Variations

Feel free to sprinkle your own creativity into this dish and explore exciting flavors that will dance on your taste buds!

Spicy Twist: Add extra chipotle peppers or diced jalapeños for a heat boost. The spice will mesh beautifully with the chili’s smoky undertones.
Bean Variety: Substitute black beans with kidney or pinto beans for a change in texture. Each bean brings its own unique flavor, making your chili even more interesting.
Vegan Upgrade: For a completely vegan creation, use non-dairy milk in the biscuit recipe and swap honey for maple syrup. Your vegan friends will adore this option!
Veggie Medley: Stir in diced zucchini or carrots for a boost of nutrients and color. These additions not only enhance the vegetable profile but also add a lovely sweetness.
Corniest Chili: Mix in fresh corn kernels to amplify the corn flavor in both the chili and the biscuits. The sweet pop of corn adds a delightful contrast to the rich chili.
Creamy Texture: Add a splash of coconut milk for a rich and creamy chili. This alternative pushes the flavor into a tropical direction, lending a unique twist.
Cheesy Goodness: Stir in some shredded cheese or top your biscuits with cheese before baking. Melty cheese is a comfort food classic that pairs beautifully with chili.

Try not just to follow the recipe but make it your own—consider serving your Black Bean Chili with fluffy cornbread biscuits for a delightful freshness!

How to Store and Freeze Black Bean Chili

Fridge: Store leftover Black Bean Chili in an airtight container for up to 3 days. Allow it to cool completely before sealing to maintain freshness.

Freezer: For longer storage, freeze the chili in freezer-safe containers for up to 3 months. Leave some space at the top of the container for expansion as it freezes.

Reheating: Thaw frozen chili in the refrigerator overnight before reheating. Warm it on the stove over low heat or in the microwave until heated through, adding a splash of broth if needed for consistency.

Cornbread Biscuits Storage: Store any leftover cornbread biscuits separately at room temperature for up to 2 days. They’re best enjoyed fresh, but you can freeze them for up to 3 months as well.

Black Bean Chili with Cornbread Biscuits Recipe FAQs

What type of beans should I use for the chili?
Absolutely! While canned black beans are the star of this dish, you can also use kidney or pinto beans if you prefer a different texture. Just be sure to rinse them well if you’re using canned options to reduce the sodium content.

How should I store leftover Black Bean Chili?
For best results, store any leftover Black Bean Chili in an airtight container in the fridge for up to 3 days. Allow the chili to cool completely before sealing it. If you’d like to enjoy it later, freezing is a great option!

Can I freeze Black Bean Chili?
Yes, you can! To freeze, place the cooled chili in freezer-safe containers, leaving some space at the top for expansion—this is usually about an inch. Your chili will stay fresh in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight and reheat gently on the stove.

How long will cornbread biscuits last?
Cornbread biscuits can be stored separately at room temperature for about 2 days. If you want to keep them longer, freeze them in a freezer-safe bag or container for up to 3 months. Just be sure to let them cool completely before freezing!

Can I make this chili vegan-friendly?
Absolutely! For a fully vegan Black Bean Chili with Cornbread Biscuits, simply swap chicken stock for vegetable broth and replace honey with maple syrup in the biscuit recipe. I often use non-dairy milk for the biscuits to keep the entire dish plant-based.

What if my chili is too thick?
If you find your chili is thicker than you like, you can easily adjust the consistency. Just stir in a bit of vegetable broth or water until it reaches your desired texture. Remember to season again if you add extra liquid to maintain flavor!