Picture this: a pot of rich, smoky chili bubbling away on the stove, the air filled with the cozy aroma of roasted veggies and warm spices, and because life is too short for boring sides fluffy, golden cornbread biscuits ready to soak up every last drop. This is comfort food with a twist, my friend, and it’s about to become your new cold-weather obsession. Whether you’re feeding a crowd, meal-prepping for the week, or just treating yourself on a lazy Sunday, trust me, you’re going to love this.

Why You’ll Love Roasted Vegetable Chili with Cornbread Biscuits

This recipe isn’t just about the ingredients—it’s about creating moments. The chili is loaded with deep, roasted flavors that make each spoonful taste like it’s been simmering for hours (even if it hasn’t). The cornbread biscuits? They’re tender, buttery, and just a little sweet—perfect for dunking into that hearty, spiced chili. It’s wholesome, satisfying, and packed with textures that’ll make your taste buds dance.

Chef’s Pro Tips for Perfect Results

Want to nail this dish on your very first try? Here are some insider secrets:

• Roast your vegetables until they’re deeply caramelized—it builds flavor that no amount of seasoning can replace.
• Don’t skip toasting the chili spices in the pot before adding liquids—it wakes them right up.
• For biscuits with extra lift, keep your butter cold and don’t overmix the dough.
• Add a pinch of smoked paprika or chipotle for a sultry, smoky kick.

Ingredients

Chili

1. 2 tablespoons olive oil
2. 1 large onion, diced
3. 2 red bell peppers, chopped
4. 2 carrots, sliced
5. 2 zucchinis, chopped
6. 3 cloves garlic, minced
7. 2 cups corn kernels (fresh or frozen)
8. 2 cans (15 oz each) diced tomatoes
9. 2 cans (15 oz each) kidney beans, drained and rinsed
10. 2 tablespoons tomato paste
11. 2 teaspoons chili powder
12. 1 teaspoon ground cumin
13. 1 teaspoon smoked paprika
14. 1 teaspoon salt (or to taste)
15. 3 cups vegetable broth

Cornbread Biscuits

1. 1 cup cornmeal
2. 1 cup all-purpose flour
3. 1 tablespoon baking powder
4. 1 teaspoon salt
5. 1/4 cup sugar
6. 1/2 cup cold butter, cubed
7. 1 cup buttermilk

Instructions

Chili

1. Preheat oven to 400°F (200°C). Spread bell peppers, carrots, zucchini, and corn on a baking sheet. Drizzle with olive oil, sprinkle with salt, and roast for 20–25 minutes until caramelized.
2. In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until softened and fragrant.
3. Stir in chili powder, cumin, and smoked paprika. Cook for 1–2 minutes to toast the spices.
4. Add roasted vegetables, diced tomatoes, tomato paste, kidney beans, and vegetable broth. Stir well.
5. Bring to a simmer, reduce heat, and cook for 20–25 minutes to allow flavors to meld. Season to taste.

Cornbread Biscuits

1. In a bowl, mix cornmeal, flour, baking powder, salt, and sugar.
2. Cut in cold butter until the mixture resembles coarse crumbs.
3. Stir in buttermilk until just combined—don’t overmix.
4. Drop spoonfuls of dough onto a baking sheet lined with parchment.
5. Bake at 425°F (220°C) for 12–15 minutes or until golden.

Texture & Flavor Secrets

The beauty of this recipe lies in its texture—chunky roasted vegetables that hold their bite, creamy beans that melt into the chili base, and fluffy biscuits that give you buttery softness with a hint of crunch on the edges. Each bite balances smoky, sweet, savory, and just a whisper of heat.

How to Serve Roasted Vegetable Chili with Cornbread Biscuits

This dish pairs wonderfully with a dollop of sour cream, a sprinkle of shredded cheddar, or even a few slices of avocado for a creamy contrast. Serve the biscuits warm, ideally right out of the oven, so the butter melts into every crumb.

Creative Leftover Transformations

Don’t let leftovers go to waste! You can:

• Spoon chili over baked potatoes for an instant hearty lunch.
• Turn it into a next-day chili mac with cooked pasta.
• Mash up biscuits into a savory breakfast casserole with eggs and cheese.

Additional Tips

• Make it spicier with jalapeños or crushed red pepper flakes.
• Double the batch of biscuits and freeze extras for quick weeknight sides.
• For a gluten-free twist, swap flour in biscuits with a GF blend.

Make It a Showstopper (Presentation Ideas)

Want to wow your guests? Serve the chili in mini cast-iron skillets with a biscuit perched dramatically on top. Garnish with fresh cilantro and a squeeze of lime for color and brightness.

FAQ’s

1. Can I make this chili ahead of time? Absolutely! It tastes even better the next day.
2. Can I freeze the chili? Yes—store in airtight containers for up to 3 months.
3. What’s the best way to reheat biscuits? Wrap in foil and warm in the oven at 350°F for 10 minutes.
4. Can I add meat? Sure—ground turkey or beef works great; just cook before adding veggies.
5. Can I make it vegan? It already is, as long as you use a plant-based butter and buttermilk alternative for biscuits.
6. Do I need to roast the veggies? Technically no, but roasting deepens the flavor and makes a big difference.
7. Can I use canned corn? Yes, just drain it well before roasting or adding.
8. Can I make the biscuits without sugar? Yes, but they’ll be less sweet—adjust to your preference.
9. What’s a good chili topping? Sour cream, shredded cheese, avocado, green onions, or hot sauce.
10. Can I make the biscuits in advance? Yes, bake and store in an airtight container for up to 2 days.

Conclusion

This Roasted Vegetable Chili with Cornbread Biscuits isn’t just dinner it’s the kind of meal that warms your heart as much as your belly. Between the smoky, veggie-packed chili and the golden, buttery biscuits, every bite feels like a hug in food form. Once you try it, you’ll wonder how you ever survived chilly evenings without it.

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