Slow-Cooker Black Bean Chili Cobbler Topping

Chili cobbler nods to Tex-Mex potluck comfort with a playful Southern biscuit crown. Slow-simmered black beans mingle with tomatoes, peppers, and warm spices, then finish under a cheddar biscuit topping for a hearty lunch.

Serves 6 · 20 min prep · 420 min cook

Estimate for one serving

• 480 cal
• 22g protein
• 62g carbs
• 18g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 cups dried black beans, soaked overnight and drained
• 28 oz canned diced tomatoes
• 2 cups vegetable broth
• 1 large yellow onion, diced
• 1 bell pepper, diced
• 4 garlic cloves, minced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups cheddar biscuit mix
• 1 cup shredded cheddar cheese
• 3/4 cup milk
• 1/4 cup fresh cilantro, chopped
• 1/2 cup sour cream for serving

Instructions

1. 1Add the soaked black beans, diced tomatoes with their juices, vegetable broth, diced onion, diced bell pepper, and minced garlic to a 6-quart slow cooker.
2. 2Stir in the chili powder, cumin, smoked paprika, salt, and black pepper until everything is evenly distributed.
3. 3Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the beans are tender and the chili has thickened slightly.
4. 4About 45 minutes before serving, preheat the oven to 400°F and lightly grease a 9-by-13-inch baking dish.
5. 5Ladle the hot chili into the prepared baking dish, spreading it into an even layer.
6. 6In a separate bowl, stir the cheddar biscuit mix with the shredded cheddar and milk just until a soft dough forms; do not overmix.
7. 7Drop spoonfuls of the biscuit dough evenly over the surface of the chili so most of the top is covered.
8. 8Bake uncovered for 20 to 25 minutes until the biscuit topping is golden brown and cooked through when a toothpick inserted in a biscuit comes out clean.
9. 9Remove from the oven and let the cobbler rest for 5 minutes so the topping sets.
10. 10Scoop into bowls, making sure each portion gets chili and a piece of biscuit.
11. 11Top with a dollop of sour cream and a sprinkle of fresh cilantro.
12. 12Serve warm as a hearty midday bowl that travels well for work lunches when packed separately.