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A bowl of cauliflower black bean chili served with two golden cheddar drop biscuits

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Skillet Cauliflower & Black Bean Chili with Hot Honey Cheddar Biscuits

Recipe by Ailene

This single-skillet dinner delivers deep, roasted flavor and an unbeatable sweet-and-savory contrast. By ditching the awkward sheet-pan method of the original, we build a smoky vegetable chili directly in a cast-iron skillet, letting the cauliflower and poblano get a gorgeous stovetop char. We top it all with fluffy, cheddar-packed drop cornbread biscuits and finish the warm pan with a drizzle of hot honey right out of the oven.

  • Total Time50 minutes
  • Yield4 servings 1x

Ingredients

Scale

Chili Base

  • 2 tablespoons olive or avocado oil
  • 1 medium head cauliflower, chopped into bite-sized florets (about 4 cups)
  • 1 large poblano pepper, seeded and chopped
  • 1 bunch scallions, thinly sliced, white and green parts separated
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
  • 1 cup frozen sweet corn (no need to thaw)
  • 1/2 cup vegetable broth
  • 1 teaspoon kosher salt

Cheddar Drop Biscuits

  • 3/4 cup (90g) all-purpose flour
  • 3/4 cup (90g) yellow cornmeal
  • 1 tablespoon packed light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 5 tablespoons (70g) cold unsalted butter, cubed
  • 1 cup (4 oz) shredded sharp cheddar cheese, divided
  • 3/4 cup (180ml) cold buttermilk

Finishing

  • 1 to 2 tablespoons hot honey (or regular honey mixed with a pinch of cayenne)

Instructions

  1. Char the vegetables: Preheat your oven to 400°F (200°C). Heat the oil in a 10-inch or 12-inch cast-iron skillet (or other heavy oven-safe skillet) over medium-high heat. Add the cauliflower florets, poblano pepper, and the white parts of the scallions. Cook for 7 to 9 minutes, stirring only occasionally, until the vegetables are deeply browned and tender-crisp.
  2. Spice the base: Stir in the chili powder, cumin, smoked paprika, and the 1 teaspoon kosher salt. Cook, stirring constantly, for 1 minute until the spices are highly fragrant and coat the vegetables.
  3. Simmer the chili: Pour in the rinsed black beans, fire-roasted tomatoes, frozen corn, and vegetable broth. Stir to scrape up any browned bits from the bottom of the skillet. Bring the mixture to a rapid simmer, let it bubble for 2 minutes, then remove the skillet from the heat.
  4. Mix the biscuit dough: In a medium mixing bowl, whisk together the flour, cornmeal, brown sugar, baking powder, baking soda, and the 3/4 teaspoon kosher salt. Add the cold cubed butter. Using your fingers or a pastry blender, snap the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Toss in 1/2 cup of the cheddar cheese.
  5. Add the buttermilk: Pour in the cold buttermilk. Use a fork to gently toss the mixture just until a wet, shaggy dough forms. Do not overmix.
  6. Top and bake: Drop the biscuit dough in 6 to 8 even mounds directly onto the warm chili in the skillet. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the biscuits. Transfer the skillet to the oven and bake for 20 to 22 minutes, or until the chili is bubbling around the edges and the biscuits are golden brown and cooked through in the center.
  7. Garnish and serve: Remove the skillet from the oven. Immediately drizzle the hot honey over the warm biscuits and scatter the reserved green scallion tops over the entire dish. Serve hot.

Notes

  • Why it works: Cooking the chili base in a cast-iron skillet creates a deep, roasted foundation without dirtying a separate pan. The heavy metal also retains perfect, even heat, ensuring the chili actively bubbles and steams the undersides of the biscuits while the oven crisps their tops.
  • Make-ahead tip: You can prepare the chili base completely on the stovetop up to 3 days in advance and store it in an airtight container in the fridge. When you are ready to bake, reheat the chili on the stove until simmering, then mix your biscuit dough, drop it on top, and bake as directed.

Nutrition (per serving — estimates)

Calories: 716 | Total Carbs: 83g (Fiber: 11g, Sugar: 16g) | Fat: 33g (Saturated: 15g) | Protein: 22g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop to Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 generous bowl with 1-2 biscuits
  • Calories: 716
  • Sugar: 16g
  • Fat: 33g
  • Saturated Fat: 15g
  • Carbohydrates: 83g
  • Fiber: 11g
  • Protein: 22g

Find it online: https://foodtrackergirl.com/2026/08/30/skillet-cauliflower-and-black-bean-chili-with-cheddar-biscuits/