This Roasted Vegetable Chili, paired with fluffy cornbread biscuits, is the perfect dish to warm you up on a chilly evening. Hearty, flavorful, and comforting!

Ingredients

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- 1 large zucchini, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 onion, chopped
- 1 can (14 oz) kidney beans, drained and rinsed
- 1 can (14 oz) black beans, drained and rinsed
- 2 cups diced tomatoes
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- 3 cups vegetable broth
For the Cornbread Biscuits:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup milk
- 1 egg, beaten

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Instructions

For the Roasted Vegetable Chili:
- Preheat the oven to 400°F (200°C). On a baking sheet, toss the zucchini, red and yellow bell peppers, and onion with olive oil, salt, and pepper. Roast for 25-30 minutes until tender and slightly browned.
In a large pot, combine the roasted vegetables, kidney beans, black beans, diced tomatoes, chili powder, cumin, smoked paprika, and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 20-30 minutes to allow the flavors to meld.
Adjust seasoning with salt and pepper to taste. Keep warm while preparing the cornbread biscuits.
For the Cornbread Biscuits:
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the milk and beaten egg until just combined. Do not overmix.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper, making 8-10 biscuits.
- Bake for 12-15 minutes until golden and puffed.
Serve the roasted vegetable chili with the fluffy cornbread biscuits on the side.

Notes

For extra flavor, try adding a dash of hot sauce to the chili. The cornbread biscuits can also be made ahead and stored in an airtight container for a few days

Prep Time: 20 minutes
Cook Time: 45-50 minutes
Category: Main Course, Soup
Cuisine: American

Nutrition

Calories: 400 kcal
Sodium: 800mg
Fat: 15g
Carbohydrates: 60g
Fiber: 12g
Protein: 15g

Introduction

Picture this: a chilly evening, a cozy sweater, and the smell of something delicious simmering on the stove. That’s the magic of comfort food, and there’s nothing quite like a pot of chili to bring that warmth to life. But this isn’t your average chili—it’s a meatless, veggie-packed, nutrient-rich version that skips the beef and instead goes all-in on flavor. And the best part? Cornbread biscuits on the side to soak up every last bit of goodness.

If you’re new to roasted vegetable chili or hesitant about a vegetarian version, fear not. This chili is rich, smoky, and filling—perfect for a hearty meal. And with cornbread biscuits, each bite brings a balance of savory, spicy, and just a hint of sweetness. Let’s dive into what makes this dish not only delicious but also nourishing for both body and soul. By the time you’ve got a bowl in hand, you might just feel like it’s giving you a big, warm hug.

Written by Emma Lafifi, this recipe combines ease and flavor with enough depth to make any cold evening feel a little bit cozier.

Ingredients & Method

Ingredients: Roasted Vegetable Chili

For the chili base, we’ve got some of the best veggies around: bell peppers, sweet potatoes, zucchini, and red onion. These vegetables, roasted with olive oil and spices, bring a deep, slightly sweet flavor that’s worlds away from your average chili. Here’s a breakdown of what you’ll need:

1 medium zucchini, chopped – Zucchini adds body without overpowering other flavors.
1 red bell pepper, diced – Sweet and rich in Vitamin C.
1 yellow bell pepper, diced – Adds a slight sweetness and beautiful color.
1 medium sweet potato, peeled and cubed – Sweet and starchy, with a fiber boost.
1 red onion, roughly chopped – Roasting brings out its natural sugars.
2 tablespoons olive oil – For roasting.
1 tablespoon chili powder – Brings the classic chili heat.
1 teaspoon cumin – For a bit of warmth.
1 teaspoon smoked paprika – Imparts a subtle smoky flavor.
1 (15-ounce) can black beans, drained and rinsed – Adds protein and fiber.
1 (15-ounce) can kidney beans, drained and rinsed – Another protein-packed addition.
1 (15-ounce) can diced tomatoes with juice – Adds acidity and body.
1 cup vegetable broth – Helps bring everything together.
2 cloves garlic, minced – Essential for depth.
Salt and pepper to taste – Adjust the seasoning to your preference.

Instructions: Preparing the Chili

Roast the Vegetables: Preheat the oven to 400°F (200°C). Spread zucchini, bell peppers, sweet potato, and onion on a baking sheet. Drizzle with olive oil and toss with salt, pepper, chili powder, cumin, and smoked paprika. Roast for 25–30 minutes, or until veggies are tender and caramelized.
Simmer the Chili: In a large pot, heat a touch more olive oil and add garlic. Sauté until fragrant, about a minute. Add roasted vegetables, beans, tomatoes (with juice), and broth. Bring to a boil, reduce heat, and simmer for 20–30 minutes. Stir occasionally and taste to see if any additional seasoning is needed.

Ingredients: Cornbread Biscuits

Now for the biscuits. These aren’t your typical Southern biscuits—they’ve got a bit of cornmeal, giving them a light, almost rustic texture that’s perfect for pairing with chili. Here’s what you’ll need:

1 cup cornmeal – Adds grit and flavor.
1 cup all-purpose flour – Gives structure.
1 tablespoon baking powder – Makes them rise.
1 teaspoon sugar – A touch of sweetness.
1/2 teaspoon salt – Balances flavors.
1/2 cup unsalted butter, cold and cubed – Essential for flaky layers.
1/2 cup buttermilk – Adds moisture and tang.
1 large egg – Helps bind the dough and adds richness..

Instructions: Preparing the Cornbread Biscuits

Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, sugar, and salt.
Incorporate Butter: Blend cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs. You can use a pastry cutter, but your fingers work too.
Form the Dough: In a separate bowl, whisk the buttermilk and egg. Slowly incorporate into the dry ingredients, stirring until just combined. Don’t overmix.
Bake the Biscuits: Preheat oven to 425°F (220°C). Spoon dollops of dough onto a baking sheet lined with parchment paper. Bake for 12–15 minutes or until biscuits are golden and fluffy.

Health Benefits

A Nutrient Powerhouse

Let’s talk about what makes this chili-and-biscuit combo as good for you as it is delicious:

Zucchini – Low in calories but packed with vitamins, especially Vitamin A and C.
Bell Peppers – High in Vitamin C and antioxidants, bell peppers help support immune health.
Sweet Potatoes – An excellent source of beta-carotene (converted into Vitamin A in your body), which is great for eye health and skin.
Beans – Beans provide protein and fiber, making this a filling and nutritious dish. They’re also a good source of iron, which is especially important for those on vegetarian diets.

Fiber-Rich & Gut-Friendly

The combination of beans and vegetables makes this chili high in dietary fiber, which supports digestive health and helps regulate blood sugar. Fiber is also great for helping you feel full, meaning this meal keeps you satisfied for hours.

Vegetarian & Heart-Healthy

This recipe is vegetarian, so it’s naturally lower in saturated fats than a traditional meat-based chili. Here, heart health and flavor come together, with plant-based proteins that offer both texture and taste.

Recipe Variations & Ingredient Swaps

One of the best aspects of this recipe is its versatility. Feel free to make it your own with some of these variations:

Make it Spicy: Add jalapenos, hot sauce, or a pinch of cayenne pepper if you want more heat.
Try Different Beans: Pinto beans or chickpeas work beautifully in this recipe if black or kidney beans aren’t your favorites.
Add Greens: Stir in a handful of spinach or kale near the end of cooking to add a little extra nutrition.
Spicy Biscuits: Mix a bit of shredded cheese or a sprinkle of red pepper flakes into the biscuit dough for a bolder flavor.

Top Tips for a Perfect Dish

1. Don’t Rush the Roasting

Roasting vegetables adds a layer of flavor that can’t be replicated by other cooking methods. When you roast at high heat, the natural sugars caramelize, making the veggies sweeter and more flavorful. Just make sure not to overcrowd the pan, or you’ll end up with steamed, mushy vegetables.

2. Season to Taste

Taste as you go, especially when you’re simmering the chili. The saltiness of your broth and the acidity of your tomatoes will impact the final flavor, so adjust seasoning as needed.

3. Handle Biscuit Dough Gently

Overworking biscuit dough can lead to tough, dense biscuits. You want light and fluffy biscuits, so mix the dough just until everything comes together.

4. Freeze for Future Meals

This chili and the biscuits both freeze well. Store leftover chili in an airtight container in the freezer for up to three months. For the biscuits, freeze them individually, so you can pop one out and reheat it whenever you like.

FAQs

Q: Can I use frozen vegetables?
A: Fresh vegetables work best for roasting, but frozen ones can work in a pinch. Just keep in mind that frozen veggies contain more water, so they may not caramelize as well.

Q: Can I make this recipe gluten-free?
A: For a gluten-free version, use a gluten-free flour blend in the biscuits, and make sure your vegetable broth is also gluten-free.

Q: What other toppings can I add?
A: Avocado, sour cream, shredded cheese, or even a sprinkle of chopped cilantro make fantastic toppings.

The Author’s Note: Emma Lafifi

Emma Lafifi is all about making hearty, healthy recipes accessible and fun. Her twist on a classic chili keeps it approachable, satisfying, and just a bit indulgent with those cornbread biscuits. She believes good food is about balance and enjoyment, and this recipe reflects her philosophy. It’s nutritious without being boring, comforting without being overly indulgent, and adaptable to whatever ingredients you have on hand.

Extra Tips for New Cooks

Read Through the Recipe First: Cooking is much easier when you know the steps ahead of time. Get your ingredients out and organized to make the process smoother.
Experiment with Toppings: Chili is great for topping experimentation! Try some chopped scallions, a dollop of Greek yogurt, or even a squeeze of lime for an extra kick.
Use Fresh Herbs: If you have fresh cilantro or parsley, sprinkle some on top before serving. Fresh herbs brighten up the chili and add a pop of color.

Final Thoughts

This roasted vegetable chili with cornbread biscuits is the perfect example of a meal that’s as comforting as it is nutritious. With the smokiness of the roasted vegetables and the fluffiness of the cornbread biscuits, it’s a bowl of pure satisfaction that will warm you up on even the coldest nights.

Whether you’re a lifelong vegetarian or just looking to cut down on meat, this recipe is a fantastic option for getting more plants into your diet. And with plenty of fiber, protein, and vitamins, it’s a meal that truly nourishes. Emma Lafifi’s take on chili and biscuits offers a fresh, wholesome twist that’s easy to make and sure to become a staple in your kitchen.

So the next time you’re craving something cozy and delicious, grab those veggies, roast them up, and get ready to fall in love with this comforting bowl of chili and cornbread. You’ll be coming back to this recipe time and time again—it’s the kind of meal that sticks with you, in the best way possible.

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