Roasted Vegetable Chili with Cornbread Biscuits

Discover the heartwarming flavors of Roasted Vegetable Chili paired exquisitely with homemade Cornbread Biscuits. This recipe brings a symphony of vegetables and spices to your table, promising a nutritious and comforting meal. Perfect for any season, this dish is a celebration of texture and taste.

Cooking Time

  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes

Serving Size

  • Serves 6 people


For the Roasted Vegetable Chili:

  • 2 medium zucchinis, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 large carrot, diced
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 2 cups vegetable broth
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • Salt and pepper to taste

For the Cornbread Biscuits:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup unsalted butter, melted
  • 1 large egg


  1. Preheat your oven to 400°F (200°C). In a large bowl, toss the zucchinis, bell peppers, carrot, and onion with olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20 minutes or until tender.
  2. While the vegetables are roasting, prepare the chili. In a large pot, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute. Add the roasted vegetables, diced tomatoes, black beans, kidney beans, vegetable broth, cumin, smoked paprika, and chili powder. Bring to a boil, then reduce heat and simmer for 30 minutes. Season with salt and pepper to taste.
  3. For the cornbread biscuits, in a bowl, mix together cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together milk, melted butter, and egg. Combine the wet and dry ingredients until just mixed. Drop spoonfuls of the batter onto a lined baking sheet.
  4. Bake the biscuits in the oven (still at 400°F/200°C) for 15-20 minutes, or until golden brown.
  5. Serve the chili in bowls, topped with a warm cornbread biscuit.

Nutritional Information

NutrientPer Serving
Calories450 kcal
Protein14 g
Carbohydrates65 g
Fat15 g
Fiber12 g
Sugar10 g
Sodium700 mg

Enjoy this delightful blend of hearty vegetables and savory spices, accompanied by the sweet softness of cornbread biscuits. This meal is not just a feast for the taste buds but also a nutritious choice for a wholesome dinner.