Introduction: Can a Hearty Vegetarian Chili with Cornbread Topping Be Ready in Just 1 Hour?
Craving a cozy, veggie-packed meal with a Southern twist? Roasted Vegetable Chili with Cornbread Biscuits combines smoky roasted cauliflower, poblano peppers, and black beans with a rich tomato base, topped with golden, cheesy cornbread biscuits. Rated 4.7/5 from 53 reviews, this easy recipe yields 4 servings, perfect for a weeknight dinner or a comforting gathering. Ready to cook a dish that’s both wholesome and indulgent? Let’s dive into this flavorful vegetarian recipe!
Overview: Why Roasted Vegetable Chili with Cornbread Biscuits Shines
Roasted Vegetable Chili with Cornbread Biscuits is loved for its bold flavors, hearty texture, and one-pan convenience. Here’s what makes it special:
- Time Requirement: 35 minutes active prep, 25-30 minutes baking, totaling approximately 1 hour.
- Difficulty Level: Easy—requires roasting, mixing, and baking, suitable for all skill levels.
- Why It’s Special: The smoky roasted vegetables and rich chili base pair perfectly with fluffy, cheesy cornbread biscuits, creating a vegetarian dish that’s both satisfying and crowd-pleasing. Rated 4.7/5 by 53 reviewers, it serves 4, ideal for small families or cozy dinners.
Perfect with a green salad, avocado slices, or a side of chili verde with sausage and pumpkin for a festive spread.
Essential Ingredients
Roasted Vegetable Chili with Cornbread Biscuits uses wholesome, flavorful ingredients for a vegetarian delight. Here’s what you’ll need for 4 servings:
Chili Ingredients
- 1 head cauliflower, cut into small florets: Adds hearty, roasted texture.
- 1 poblano chile pepper, seeded and diced: Brings mild, smoky heat.
- 4 scallions, roughly chopped, plus more for topping: Provides oniony brightness.
- 3 tablespoons vegetable oil: For roasting vegetables.
- 1 tablespoon chili powder: Adds smoky, spicy depth.
- ½ teaspoon ground cumin: Contributes earthy warmth.
- Kosher salt: Seasons to taste.
- 1 15-ounce can black beans, undrained: Adds protein and creaminess.
- 1 8-ounce can tomato sauce: Forms the rich chili base.
- 1 ¼ cups frozen fire-roasted corn, thawed: Brings sweet, smoky flavor.
- 1 ½ cups low-sodium vegetable broth: Creates a flavorful broth.
Cornbread Biscuit Ingredients
- ¾ cup cornmeal: Gives biscuits a gritty, Southern texture.
- ½ cup all-purpose flour: Provides structure for biscuits.
- 2 teaspoons baking powder: Ensures fluffy biscuits.
- 1 tablespoon packed light brown sugar: Adds subtle sweetness.
- 4 tablespoons cold unsalted butter, cubed: Creates flaky, rich biscuits.
- ⅔ cup cold buttermilk: Adds tang and moisture.
- ⅔ cup shredded sharp cheddar cheese, divided: Brings cheesy flavor to biscuits.
Why These Ingredients Matter
- Cauliflower and Poblano: Roasted for smoky, hearty flavor in the chili.
- Black Beans and Corn: Add protein, fiber, and sweetness for a filling dish.
- Cornbread Biscuits: Fluffy, cheesy topping that complements the chili’s bold flavors.
- Tomato Sauce and Broth: Create a rich, cohesive chili base.
Substitutions and Variations
- Cauliflower: Swap with broccoli or zucchini florets.
- Poblano Pepper: Replace with green bell pepper or ½ teaspoon smoked paprika for milder flavor.
- Scallions: Use ½ cup diced onion or chives.
- Vegetable Oil: Swap with olive oil or avocado oil.
- Chili Powder and Cumin: Use 1 ½ tablespoons taco seasoning.
- Black Beans: Substitute with pinto beans, kidney beans, or white beans.
- Tomato Sauce: Replace with crushed tomatoes or blended diced tomatoes.
- Fire-Roasted Corn: Use regular frozen corn or canned corn (drained).
- Vegetable Broth: Swap with chicken stock (non-vegetarian) or water with bouillon.
- Cornmeal: Use fine polenta for a similar texture.
- All-Purpose Flour: Swap with gluten-free flour blend.
- Buttermilk: Replace with ⅔ cup milk mixed with 1 teaspoon lemon juice or vinegar.
- Cheddar: Use Monterey Jack, Colby, or vegan cheese.
- Gluten-Free: Use gluten-free flour and confirm beans and broth are gluten-free.
- Flavor Variations:
- Spicy Chili: Add ¼ teaspoon cayenne or 1 diced jalapeño with the vegetables.
- Bean-Free Chili: Omit beans and add 1 cup diced sweet potato for heartiness.
- Vegan Chili: Use vegan butter, plant-based milk, and vegan cheese for biscuits.
- Herb-Infused Biscuits: Add 1 tablespoon chopped fresh parsley or cilantro to the biscuit dough.
- Smoky Chili: Include 1 teaspoon smoked paprika or chipotle powder in the chili.
Step-by-Step Instructions
Making Roasted Vegetable Chili with Cornbread Biscuits is a simple, one-pan process that yields a hearty, flavorful dish. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 1 head cauliflower, 1 poblano pepper, 4 scallions, 3 tablespoons vegetable oil, 1 tablespoon chili powder, ½ teaspoon cumin, kosher salt, ¾ cup cornmeal, ½ cup flour, 2 teaspoons baking powder, 1 tablespoon brown sugar, 4 tablespoons butter, ⅔ cup buttermilk, ⅔ cup cheddar, 15-ounce can black beans, 8-ounce can tomato sauce, 1 ¼ cups corn, 1 ½ cups vegetable broth.
- Preheat the broiler.
- Cut cauliflower into small florets; dice poblano (remove seeds); roughly chop scallions; cube butter; shred cheese.
Tip: Use pre-cut cauliflower or frozen corn to save time; keep butter and buttermilk cold for flaky biscuits.
Step 2: Roast Vegetables
- On a rimmed baking sheet, toss cauliflower florets, diced poblano, and chopped scallions with 3 tablespoons vegetable oil, 1 tablespoon chili powder, ½ teaspoon cumin, and ½ teaspoon kosher salt.
- Spread in a single layer; broil until browned around the edges, 7-10 minutes, stirring halfway.
Tip: Watch closely to avoid burning; spread vegetables evenly for consistent roasting.
Step 3: Prepare Biscuit Dough
- In a medium bowl, whisk ¾ cup cornmeal, ½ cup flour, 2 teaspoons baking powder, 1 tablespoon brown sugar, and ¾ teaspoon kosher salt.
- Work 4 tablespoons cold cubed butter into the dry mixture with your fingers until crumbly.
- Stir in ⅔ cup cold buttermilk and ⅓ cup shredded cheddar with a fork until just combined.
Tip: Avoid overmixing the dough to keep biscuits light; use cold ingredients for flakiness.
Step 4: Assemble Chili
- Remove the baking sheet from the broiler; preheat the oven to 475°F (245°C).
- Add 15-ounce can black beans (with liquid), 8-ounce can tomato sauce, 1 ¼ cups thawed fire-roasted corn, 1 ½ cups vegetable broth, and ½ teaspoon kosher salt to the roasted vegetables.
- Stir gently to combine.
Tip: Stir carefully to avoid breaking vegetables; ensure broth is evenly distributed.
Step 5: Add Biscuits and Bake
- Spoon biscuit dough onto the chili in 12 mounds, about 1 ½ inches apart.
- Sprinkle biscuits with remaining ⅓ cup shredded cheddar.
- Bake until the chili is bubbling and biscuits are golden and cooked through, 25-30 minutes.
Tip: Space biscuits evenly for even baking; check at 25 minutes to avoid over-browning.
Step 6: Serve
- Sprinkle with additional chopped scallions.
- Serve hot, about 1 cup chili with 3 biscuits per serving.
Tip: Serve in bowls for a cozy presentation; add scallions just before serving for freshness.
Assembly: Building the Perfect Roasted Vegetable Chili with Cornbread Biscuits
Making Roasted Vegetable Chili with Cornbread Biscuits is all about creating a hearty, flavorful dish. Here’s how to make it shine:
- Roasted Vegetables: Smoky, tender cauliflower and poblano for depth.
- Chili Base: Rich, tomatoey broth with beans and corn for heartiness.
- Cornbread Biscuits: Fluffy, cheesy, and golden for a Southern touch.
- Presentation: Rustic and colorful, served straight from the baking sheet.
Presentation Tips
- Serve in the baking dish or scooped into bowls, with biscuits prominently displayed.
- Pair with holiday sides like a green salad or butternut squash Alfredo pasta for a festive spread.
- Garnish with extra scallions, a dollop of sour cream, or a sprinkle of chili powder for flair.
Storage and Make-Ahead Tips
Roasted Vegetable Chili with Cornbread Biscuits is great for leftovers and meal prep.
- Storage:
- Store chili and biscuits together in an airtight container in the refrigerator for up to 4 days.
- Freeze chili (without biscuits) for up to 3 months; biscuits are best fresh or refrigerated.
- Make-Ahead:
- Prep chili base (without biscuits) up to 2 days ahead; refrigerate and reheat before topping with dough.
- Roast vegetables and prep dry biscuit ingredients up to 1 day ahead; store separately.
- Reheating: Reheat chili in a 350°F oven for 15-20 minutes, covered, or in a pot over medium heat with a splash of broth. Reheat biscuits separately in a 350°F oven for 5-7 minutes to maintain texture. Microwave chili in 1-minute bursts, covered, until hot.
- Tip: Store biscuits separately for crispness; add fresh scallions after reheating.
Recipe Variations
Roasted Vegetable Chili with Cornbread Biscuits is versatile and easy to customize. Here are some fun twists:
- Spicy Chili: Add ½ teaspoon red pepper flakes or a diced jalapeño with the vegetables.
- Gluten-Free: Use gluten-free flour blend and confirm beans and broth are gluten-free.
- Vegan Chili: Use vegan butter, plant-based milk, and vegan cheese for biscuits; confirm broth is vegan.
- Cheesy Biscuits: Add ¼ cup extra cheddar to the biscuit dough.
- Bean-Free Chili: Replace beans with 1 cup diced sweet potato or zucchini.
Nutrition Information (Per Serving, Based on 4 Servings)
- Calories: Approximately 500-600 kcal (varies with biscuit size and toppings).
- Protein: Moderate, from beans and cheese.
- Fat: Moderate, from butter, cheese, and oil.
- Carbs: High, from cornmeal, beans, and vegetables.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Hearty, Vegetarian Bliss!
Roasted Vegetable Chili with Cornbread Biscuits is the ultimate comforting, veggie-packed meal, blending smoky roasted vegetables with a rich chili base and topped with golden cornbread biscuits. Rated 4.7/5 by 53 reviewers, it’s perfect for weeknight dinners, cozy gatherings, or meal prep. So, fire up your broiler, bake this hearty dish, and enjoy a taste of comfort. We’d love to hear how your chili turns out—share your creations in the comments or on social media!
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Roasted Vegetable Chili with Cornbread Biscuits
Description
Craving a cozy, veggie-packed meal with a Southern twist? Roasted Vegetable Chili with Cornbread Biscuits combines smoky roasted cauliflower, poblano peppers, and black beans with a rich tomato base, topped with golden, cheesy cornbread biscuits
Ingredients
Chili Ingredients
- 1 head cauliflower, cut into small florets: Adds hearty, roasted texture.
- 1 poblano chile pepper, seeded and diced: Brings mild, smoky heat.
- 4 scallions, roughly chopped, plus more for topping: Provides oniony brightness.
- 3 tablespoons vegetable oil: For roasting vegetables.
- 1 tablespoon chili powder: Adds smoky, spicy depth.
- ½ teaspoon ground cumin: Contributes earthy warmth.
- Kosher salt: Seasons to taste.
- 1 15-ounce can black beans, undrained: Adds protein and creaminess.
- 1 8-ounce can tomato sauce: Forms the rich chili base.
- 1 ¼ cups frozen fire-roasted corn, thawed: Brings sweet, smoky flavor.
- 1 ½ cups low-sodium vegetable broth: Creates a flavorful broth.
Cornbread Biscuit Ingredients
- ¾ cup cornmeal: Gives biscuits a gritty, Southern texture.
- ½ cup all-purpose flour: Provides structure for biscuits.
- 2 teaspoons baking powder: Ensures fluffy biscuits.
- 1 tablespoon packed light brown sugar: Adds subtle sweetness.
- 4 tablespoons cold unsalted butter, cubed: Creates flaky, rich biscuits.
- ⅔ cup cold buttermilk: Adds tang and moisture.
- ⅔ cup shredded sharp cheddar cheese, divided: Brings cheesy flavor to biscuits.
Why These Ingredients Matter
- Cauliflower and Poblano: Roasted for smoky, hearty flavor in the chili.
- Black Beans and Corn: Add protein, fiber, and sweetness for a filling dish.
- Cornbread Biscuits: Fluffy, cheesy topping that complements the chili’s bold flavors.
- Tomato Sauce and Broth: Create a rich, cohesive chili base.
Substitutions and Variations
- Cauliflower: Swap with broccoli or zucchini florets.
- Poblano Pepper: Replace with green bell pepper or ½ teaspoon smoked paprika for milder flavor.
- Scallions: Use ½ cup diced onion or chives.
- Vegetable Oil: Swap with olive oil or avocado oil.
- Chili Powder and Cumin: Use 1 ½ tablespoons taco seasoning.
- Black Beans: Substitute with pinto beans, kidney beans, or white beans.
- Tomato Sauce: Replace with crushed tomatoes or blended diced tomatoes.
- Fire-Roasted Corn: Use regular frozen corn or canned corn (drained).
- Vegetable Broth: Swap with chicken stock (non-vegetarian) or water with bouillon.
- Cornmeal: Use fine polenta for a similar texture.
- All-Purpose Flour: Swap with gluten-free flour blend.
- Buttermilk: Replace with ⅔ cup milk mixed with 1 teaspoon lemon juice or vinegar.
- Cheddar: Use Monterey Jack, Colby, or vegan cheese.
- Gluten-Free: Use gluten-free flour and confirm beans and broth are gluten-free.
- Flavor Variations:
- Spicy Chili: Add ¼ teaspoon cayenne or 1 diced jalapeño with the vegetables.
- Bean-Free Chili: Omit beans and add 1 cup diced sweet potato for heartiness.
- Vegan Chili: Use vegan butter, plant-based milk, and vegan cheese for biscuits.
- Herb-Infused Biscuits: Add 1 tablespoon chopped fresh parsley or cilantro to the biscuit dough.
- Smoky Chili: Include 1 teaspoon smoked paprika or chipotle powder in the chili.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 1 head cauliflower, 1 poblano pepper, 4 scallions, 3 tablespoons vegetable oil, 1 tablespoon chili powder, ½ teaspoon cumin, kosher salt, ¾ cup cornmeal, ½ cup flour, 2 teaspoons baking powder, 1 tablespoon brown sugar, 4 tablespoons butter, ⅔ cup buttermilk, ⅔ cup cheddar, 15-ounce can black beans, 8-ounce can tomato sauce, 1 ¼ cups corn, 1 ½ cups vegetable broth.
- Preheat the broiler.
- Cut cauliflower into small florets; dice poblano (remove seeds); roughly chop scallions; cube butter; shred cheese.
Tip: Use pre-cut cauliflower or frozen corn to save time; keep butter and buttermilk cold for flaky biscuits.
Step 2: Roast Vegetables
- On a rimmed baking sheet, toss cauliflower florets, diced poblano, and chopped scallions with 3 tablespoons vegetable oil, 1 tablespoon chili powder, ½ teaspoon cumin, and ½ teaspoon kosher salt.
- Spread in a single layer; broil until browned around the edges, 7-10 minutes, stirring halfway.
Tip: Watch closely to avoid burning; spread vegetables evenly for consistent roasting.
Step 3: Prepare Biscuit Dough
- In a medium bowl, whisk ¾ cup cornmeal, ½ cup flour, 2 teaspoons baking powder, 1 tablespoon brown sugar, and ¾ teaspoon kosher salt.
- Work 4 tablespoons cold cubed butter into the dry mixture with your fingers until crumbly.
- Stir in ⅔ cup cold buttermilk and ⅓ cup shredded cheddar with a fork until just combined.
Tip: Avoid overmixing the dough to keep biscuits light; use cold ingredients for flakiness.
Step 4: Assemble Chili
- Remove the baking sheet from the broiler; preheat the oven to 475°F (245°C).
- Add 15-ounce can black beans (with liquid), 8-ounce can tomato sauce, 1 ¼ cups thawed fire-roasted corn, 1 ½ cups vegetable broth, and ½ teaspoon kosher salt to the roasted vegetables.
- Stir gently to combine.
Tip: Stir carefully to avoid breaking vegetables; ensure broth is evenly distributed.
Step 5: Add Biscuits and Bake
- Spoon biscuit dough onto the chili in 12 mounds, about 1 ½ inches apart.
- Sprinkle biscuits with remaining ⅓ cup shredded cheddar.
- Bake until the chili is bubbling and biscuits are golden and cooked through, 25-30 minutes.
Tip: Space biscuits evenly for even baking; check at 25 minutes to avoid over-browning.
Step 6: Serve
- Sprinkle with additional chopped scallions.
- Serve hot, about 1 cup chili with 3 biscuits per serving.
Tip: Serve in bowls for a cozy presentation; add scallions just before serving for freshness.
FAQs
1. Why are my biscuits dense?
Overmixing or warm butter can cause this; mix dough lightly and keep butter cold.
2. Can I use fresh corn?
Yes, use 1 ¼ cups fresh corn kernels; roast with vegetables for extra flavor.
3. Is this recipe gluten-free?
Use gluten-free flour and confirm beans and broth are gluten-free.
4. Why is my chili too thin?
Insufficient simmering can cause this; simmer longer or reduce broth to 1 cup.
5. Can I make this in advance?
Prep chili base ahead; add fresh biscuit dough before baking for best texture.
6. What are the health benefits of this dish?
Vegetables and beans provide fiber and vitamins; moderate in fat, pair with a salad for balance.