As the scent of spices mingles with the savory aroma of simmering black beans, I can’t help but feel a wave of comfort wash over me. This Black Bean Chili with Cornbread Biscuits has transformed many chilly nights into heartwarming occasions at my kitchen table. On one particularly gray afternoon, I was craving something hearty but didn’t want to settle for takeout. That’s when I stumbled upon this delightful recipe—an unexpected fusion of rich flavors and the blissful texture of cornbread biscuits perched atop a bubbling pot of chili.
Not only is this dish a feast for the senses, but it also comes together in no time, perfect for those busy weeknights or last-minute gatherings with friends. Each bite is a celebration of wholesome ingredients harmoniously blended, making it a surefire hit for anyone looking to escape the fast-food routine. Let’s dive into how you can whip up this comforting classic that’s equal parts delicious and satisfying!
Why is Black Bean Chili with Cornbread Biscuits a Must-Try?
Comforting Warmth: Nothing beats the cozy feeling of a bowl of chili on a chilly night. Flavor Explosion: With its rich spices and smoky chipotle, every spoonful bursts with flavor. Quick Prep: This dish is ready in just 15-20 minutes, letting you spend more time enjoying it than cooking. Crowd-Pleaser: Perfect for gatherings, it’s a hit for both meat lovers and vegetarians alike. Versatile Delight: Pair with fresh toppings or serve on its own, it’s adaptable to any taste! Embrace homemade goodness—check out our guide on homemade comfort food for more inspiration!
Black Bean Chili with Cornbread Biscuits Ingredients
• Explore these essential ingredients for a comforting dish!
For the Black Bean Chili
- Yellow onion – adds a sweet, savory base that builds flavor.
- Green bell pepper – brings a fresh crunch and vibrant color.
- Garlic cloves – infuses the dish with fragrant depth.
- Olive oil – perfect for sautéing the vegetables to soft perfection.
- Mild chili powder – provides warmth without overwhelming heat, ideal for black bean chili.
- Cumin – enhances the earthy notes of the chili with a warm aroma.
- Dried oregano – adds a layer of herbal brightness that complements the spices.
- Chipotle peppers in adobo – introduces a smoky kick that elevates the chili’s flavor profile.
- Adobo sauce – brings an extra burst of smokiness and tang to the mix.
- Black beans – the star of the dish, packed with protein and fiber.
- Fire roasted tomatoes – contribute a sweet, charred flavor that enhances the chili’s richness.
- Chicken stock or vegetable broth – forms the delicious base of the chili.
- Cornflour – optional, but it thickens the chili beautifully for a heartier texture.
- Juice from lime – brightens the chili with a refreshing zing.
- Salt – essential for balancing flavors throughout the dish.
- Chopped cilantro – adds a fresh finish that brightens each bowl.
For the Cornbread Biscuits
- Milk – helps create a moist and tender texture in the biscuits.
- Juice from lime – works wonders in making the milk curdle for a tangy flavor.
- All-purpose flour – the foundation for perfectly fluffy biscuits.
- Yellow cornmeal – adds delightful texture and a hint of corny sweetness.
- Baking powder – ensures the biscuits rise to fluffy perfection.
- Salt – enhances sweetness and flavor in the biscuits.
- Vegan or dairy butter – use chilled butter to achieve a flaky biscuit texture.
- Honey – provides a touch of sweetness that balances the savory chili.
With these ingredients, you’re just moments away from creating a soul-soothing bowl of black bean chili with cornbread biscuits!
How to Make Black Bean Chili with Cornbread Biscuits
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Preheat your oven to 350º F, ideally using the convection setting. This will ensure even baking and that your cornbread biscuits turn out perfectly fluffy and golden!
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Sauté the vegetables by heating olive oil in a large skillet over medium heat. Add the diced onion and cook for 5-7 minutes until softened, then stir in the green bell pepper, garlic, and spices for an additional 2-3 minutes until everything is fragrant.
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Combine the ingredients by adding minced chipotle peppers, adobo sauce, black beans, fire roasted tomatoes, chicken stock (or vegetable broth), and lime juice into the skillet. Don’t forget to season with salt—this step brings all the flavors together!
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Thicken the chili if desired by diluting cornflour with 3 tbsp of water in a separate bowl. Pour the mixture into the pot and stir well, helping to achieve a thicker, heartier chili.
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Simmer the chili by bringing it to a boil, then lowering the heat to a gentle simmer. Allow it to cook for 15 minutes, stirring occasionally to admire the beautiful colors and delicious aromas.
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Mix the biscuit dough as you whisk together milk and lime juice in a bowl and let it sit for 5 minutes to thicken. This step preps your biscuits for added flavor!
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Combine the dry ingredients by whisking all-purpose flour, yellow cornmeal, baking powder, and salt in another large bowl. Next, use a fork to incorporate chilled butter until the mixture is crumbly. Then gently mix in the curdled milk and honey until just combined—avoid overmixing!
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Scoop the biscuit dough over the simmering chili using a cookie scoop, ensuring each scoop is well-spaced. Bake everything for 15-20 minutes, or until the biscuits are golden brown and cooked through—your kitchen will smell divine!
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Serve warm, and garnish with your choice of toppings like chopped cilantro or a squeeze of lime to enhance the flavors even more.
Optional: Add a dollop of sour cream for extra creaminess!
Exact quantities are listed in the recipe card below.
Expert Tips for Black Bean Chili with Cornbread Biscuits
- Choose Fresh Spices: Use fresh spices for robust flavor; stale spices can mute the chili’s depth and warmth.
- Avoid Overcooking: Don’t let the chili boil too aggressively; simmering gently melds the flavors without overcooking the beans.
- Customize Toppings: Top with avocado, cheese, or sour cream for a creamy richness that complements the dish’s heat.
- Perfect Biscuit Texture: Ensure butter is cold and cubed before mixing; this enhances the biscuits’ flakiness for a delightful contrast.
- Taste Before Serving: Always taste and adjust salt and lime at the end to achieve the perfect balance in your black bean chili!
Black Bean Chili with Cornbread Biscuits Variations
Feel free to make this dish your own with these tempting twists and substitutions!
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Vegetarian: Swap chicken stock for vegetable broth to keep the flavors rich and satisfying without meat.
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Spicy Kick: Use spicy chili powder instead of mild for a fiery enhancement that will excite your taste buds.
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Creamy Delight: Stir in a cup of heavy cream or coconut milk into the chili for a luxuriously creamy texture that elevates the dish.
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Herbaceous Boost: Add a generous handful of fresh spinach or kale to the chili for a nutritious and vibrant addition.
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Sweet Twist: Incorporate a tablespoon of brown sugar to counterbalance the heat and deepen the flavor profile in the chili.
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Cheesy Goodness: Sprinkle shredded cheese over the cornbread biscuits before baking for an extra layer of gooey, melty decadence.
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Corn-Filled Heaven: Mix in a cup of fresh or frozen corn into the chili for a pop of sweetness and texture that complements the beans beautifully.
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Savory Sides: Serve with a side of creamy coleslaw or spicy pickles for an exciting contrast to the chili’s warmth and depth!
Make Ahead Options
These Black Bean Chili with Cornbread Biscuits are perfect for busy home cooks looking to save time! You can prepare the chili base up to 3 days in advance; just refrigerate it in an airtight container after it cools. To maintain its rich flavors, allow the chili to come to room temperature before refrigerating. When you’re ready to enjoy, reheat the chili gently on the stove, and scoop the biscuit dough on top right before baking. The cornbread biscuit dough can also be made ahead and stored in the fridge for up to 24 hours. Just keep it covered to prevent drying out. Bake as directed for deliciously fluffy biscuits over your reheated chili, and you’ll have a warming meal ready with minimal effort!
What to Serve with Black Bean Chili with Cornbread Biscuits?
Creating a comforting meal is simple when you pair this hearty dish with delightful accompaniments.
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Refreshing Side Salad: A crisp salad with mixed greens, cherry tomatoes, and a zesty vinaigrette balances the richness of the chili. It adds a light touch to each hearty bite.
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Creamy Avocado Slices: Slices of ripe avocado provide a creamy texture that perfectly complements the spicy chili, creating a delightful contrast. A sprinkle of lime juice boosts the freshness.
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Zesty Coleslaw: Homemade coleslaw with a tangy dressing adds a crunch and refreshing taste, making it a fantastic pairing with the warm, savory chili. Plus, it brightens up the plate!
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Savory Garlic Bread: Warm, buttery garlic bread is the ideal vessel for scooping up chili, enhancing the dining experience with its comforting flavors.
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Cheesy Quesadillas: Crispy quesadillas filled with gooey cheese harmonize beautifully alongside the chili. Dip them into the chili for an extra burst of flavor.
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Chilled Beer or Cider: A cold beer or a refreshing cider is the perfect beverage to wash down the spicy, hearty chili, making each sip a moment of bliss.
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Decadent Brownies: End the meal on a sweet note with fudgy brownies. Their rich chocolate flavor contrasts beautifully with the chili’s savory spices, creating a perfect balance.
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Fresh Lime Wedges: Serve lime wedges on the side to brighten each bowl. A little squeeze of lime enhances the flavor and adds a refreshing zing to the dish.
Storage Tips for Black Bean Chili with Cornbread Biscuits
Fridge: Store any leftover Black Bean Chili in an airtight container for up to 3 days. Allow it to cool completely before refrigerating to maintain freshness.
Freezer: Freeze the chili in freezer-safe containers for up to 3 months. For best results, cool the chili completely before freezing to prevent freezer burn.
Reheating: To reheat, thaw overnight in the refrigerator, then warm on the stove or in the microwave until heated through. The cornbread biscuits can be warmed in the oven for a few minutes to regain their original texture.
Storing Biscuits: Keep leftover cornbread biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer before transferring to a freezer bag.
Black Bean Chili with Cornbread Biscuits Recipe FAQs
What should I look for when selecting black beans?
Absolutely! When choosing canned black beans, look for those labeled “no salt added” for a healthier option. Check the can for any bulging, rust, or dark spots as these can indicate spoilage. The beans should be firm and not mushy when you open the can.
How long can I store leftover black bean chili?
You can store leftover Black Bean Chili in an airtight container in the refrigerator for up to 3 days. Make sure the chili has cooled completely before placing it in the fridge to keep it fresh. Reheat it gently on the stove or in the microwave, and enjoy the warmth all over again!
Can I freeze the Black Bean Chili?
Yes! Freezing your Black Bean Chili is a great way to extend its life. Let it cool completely, then transfer it to freezer-safe containers. You can store it for up to 3 months. For easy portioning, divide it into smaller containers or freezer bags. When you’re ready to enjoy, thaw it overnight in the fridge and reheat on the stove.
How do I store the cornbread biscuits?
To keep your cornbread biscuits fresh, store any leftovers in an airtight container at room temperature for up to 2 days. If you need to keep them longer, freeze them quickly by placing them in a single layer on a baking sheet until firm, then transfer them to a freezer bag. They’ll last for up to 3 months in the freezer.
What can I do if my chili is too spicy?
If your chili ends up spicier than you’d like, no worries! You can mellow the heat by adding a little sugar or honey to balance the flavors. Alternatively, adding a dollop of sour cream or plain yogurt can help offset the spice when serving, making it perfect for everyone at the table.
Are there any dietary considerations for this recipe regarding allergies or pets?
Absolutely! This Black Bean Chili is vegetarian and can easily be made vegan by using plant-based butter and broth. Keep in mind that honey is not suitable for strict vegans, so feel free to replace it with agave syrup or maple syrup. As always, check labels for gluten-free options if needed. And remember, some ingredients could be harmful to pets, especially onions, so ensure your furry friends stick to their own dishes!
Black Bean Chili with Cornbread Biscuits for Cozy Nights
Ingredients
Equipment
Method
- Preheat your oven to 350º F, ideally using the convection setting.
- Sauté the vegetables by heating olive oil in a large skillet over medium heat. Add the diced onion and cook for 5-7 minutes until softened, then stir in the green bell pepper, garlic, and spices for an additional 2-3 minutes until everything is fragrant.
- Combine the minced chipotle peppers, adobo sauce, black beans, fire roasted tomatoes, chicken stock (or vegetable broth), and lime juice into the skillet. Season with salt.
- Thicken the chili if desired by diluting cornflour with 3 tbsp of water in a separate bowl. Pour the mixture into the pot and stir well.
- Simmer the chili by bringing it to a boil, then lowering the heat to a gentle simmer. Allow it to cook for 15 minutes.
- Whisk together milk and lime juice in a bowl and let it sit for 5 minutes.
- Combine the dry ingredients by whisking all-purpose flour, yellow cornmeal, baking powder, and salt in another bowl. Incorporate chilled butter until crumbly. Mix in the curdled milk and honey until just combined.
- Scoop the biscuit dough over the simmering chili and bake for 15-20 minutes until biscuits are golden brown.
- Serve warm, garnished with chopped cilantro or a squeeze of lime.