Roasted Vegetable Chili with Cornbread Biscuits -

If you’re looking for a comforting and hearty meal that brings together a medley of roasted vegetables and flavorful spices, along with the delightful addition of cornbread biscuits, then Roasted Vegetable Chili with Cornbread Biscuits is an ideal choice. This dish captures the essence of fall with its warm flavors and satisfying textures. Perfect for gatherings or a cozy family dinner, it’s not just delicious but also packed with nutrition. Let’s dive into the details of making this vegetable-packed chili topped with buttery cornbread biscuits!

Why You Will Love This Recipe

This Roasted Vegetable Chili offers a unique twist on traditional chili by incorporating an array of colorful vegetables. The roasting process enhances their sweetness and flavor, ensuring a rich, satisfying base for your chili. Paired with homemade cornbread biscuits, this dish becomes a complete meal that is both healthy and indulgent. Plus, it’s vegetarian-friendly, making it a great option for diverse diets. What’s more, the chili is easy to prepare and can be made ahead of time, allowing the flavors to meld beautifully. Serve it with toppings like sour cream or shredded cheese, and you’ll have a dish that pleases everyone at the table.

Ingredients

To make Roasted Vegetable Chili with Cornbread Biscuits, gather the following ingredients:

For the Chili:

2 tablespoons olive oil
1 red bell pepper, chopped
1 zucchini, chopped
1 yellow squash, chopped
1 red onion, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and black pepper, to taste
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can fire-roasted diced tomatoes
1 cup vegetable broth

For the Cornbread Biscuits:

1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar (optional)
1 cup milk
1/4 cup vegetable oil or melted butter
1 large egg

Instructions

Step 1: Preheat the oven to 425°F (220°C). Prepare a large sheet pan by lining it with parchment paper or lightly greasing it with cooking spray.

Step 2: In a mixing bowl, combine the chopped red bell pepper, zucchini, yellow squash, and red onion. Drizzle the olive oil over the vegetables and sprinkle the cumin, chili powder, smoked paprika, salt, and black pepper. Toss everything together until the vegetables are well coated in the seasoning.

Step 3: Spread the vegetable mixture evenly on the prepared sheet pan and place it in the preheated oven. Roast for 15-20 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.

Step 4: While the vegetables are roasting, you can make the cornbread biscuit dough. In a separate mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar (if using). In another bowl, whisk together the milk, vegetable oil (or melted butter), and egg until well combined. Gradually add the wet ingredients to the dry ingredients, mixing just until combined.

Step 5: Once the vegetables are done roasting, remove the sheet pan from the oven. Stir in the black beans, kidney beans, fire-roasted diced tomatoes, and vegetable broth. Mix everything together until well incorporated and spread the mixture evenly on the sheet pan again.

Step 6: Drop heaping tablespoons of the cornbread biscuit dough over the chili mixture, forming small mounds. Be sure to leave some space between the mounds, as they will spread slightly while baking.

Step 7: Return the sheet pan to the oven and bake for an additional 15-18 minutes, or until the cornbread biscuits rise and turn golden brown on top. Remove from the oven and let cool slightly before serving.

Step 8: Serve hot, optionally garnished with sour cream, chopped cilantro, or shredded cheese to enhance the flavors!

Pro Tips for Making Roasted Vegetable Chili with Cornbread Biscuits

Roasting Vegetables: For deeper flavor, try roasting your vegetables until they are slightly charred. This adds a smoky flavor to the chili.
Customize Your Beans: Feel free to use other beans or lentils according to your preference. Chickpeas or pinto beans also work well in this recipe.
Spice it Up: If you like heat, consider adding chopped jalapeños or a pinch of cayenne pepper to the chili mixture.
Meal Prep: This chili keeps well in the fridge for up to four days and can also be frozen for longer storage. Just bake the biscuits fresh when ready to serve!
Serving Suggestions: Pair the chili with a side salad or your favorite pickles for a complete meal.

FAQs

Can I make this chili in a slow cooker?

Yes, you can make this chili in a slow cooker! Sauté the vegetables in olive oil first, then add them to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours.

Is the cornbread biscuit dough supposed to be sticky?

Yes, the biscuit dough may be slightly sticky, which is normal. Avoid overmixing to keep the biscuits light and fluffy.

Can I use frozen vegetables instead of fresh?

Absolutely! Frozen vegetables can be used if fresh ones are not available. Just make sure to thaw and drain them before adding them to the mixture.

What toppings work well with this chili?

Some popular toppings include sour cream, shredded cheese, avocado slices, and fresh cilantro. You can also add lime wedges to enhance the flavors.

How can I make this dish vegan?

To make this dish vegan, simply omit the egg in the cornbread biscuit recipe and replace the milk with a plant-based alternative, like almond milk or oat milk.

Conclusion

Roasted Vegetable Chili with Cornbread Biscuits is a delightful dish that combines wholesome ingredients and satisfying flavors, making it perfect for any occasion. The ease of preparation and versatility allow it to fit seamlessly into your weekly meal rotation. Enjoy the cherished warmth and comfort this chili brings, as well as the joy of sharing it with family and friends. So why wait? Gather your ingredients, follow the steps, and treat yourself to this delicious meal!