Description
A hearty, colorful roasted vegetable chili packed with bold spices, beans, and sweet corn, topped with warm, tender cornbread biscuits for a complete comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 medium carrots, diced
- 2 medium zucchini, diced
- 1 cup corn kernels (fresh or frozen)
- 2 cups butternut squash, diced
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 1 1/2 cups cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk (or plant-based milk)
- 1 large egg
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss bell peppers, carrots, zucchini, corn, and butternut squash with olive oil, salt, and pepper. Spread evenly on the prepared baking sheet and roast for 20–25 minutes until tender and slightly caramelized.
- In a large pot over medium heat, sauté onion and garlic in a little olive oil until soft and fragrant.
- Add roasted vegetables to the pot along with crushed tomatoes, tomato paste, vegetable broth, kidney beans, black beans, chili powder, paprika, and cumin. Stir well and bring to a gentle simmer. Cook for 15–20 minutes, stirring occasionally.
- In a mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk melted butter, milk, and egg. Combine wet and dry ingredients just until mixed.
- Drop spoonfuls of the cornbread batter on top of the simmering chili in the pot (or transfer chili to a baking dish first). Bake uncovered for 20–25 minutes until biscuits are golden and cooked through.
- Serve hot, garnished with fresh herbs or shredded cheese if desired.
Notes
- For extra heat, add diced jalapeños or a pinch of cayenne pepper to the chili.
- Use sweet potatoes instead of butternut squash for a twist.
- To make it vegan, use plant-based milk and skip the egg (or use an egg replacer).
- The chili can be made ahead and refrigerated for up to 3 days; add biscuits just before baking.
Nutrition
- Serving Size: 1 bowl with 1 biscuit
- Calories: 380
- Sugar: 9g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 11g
- Protein: 11g
- Cholesterol: 40mg
Keywords: roasted vegetable chili, cornbread biscuits, vegetarian chili, comfort food, easy dinner