Roasted Vegetable Chili with Whole Wheat Biscuits

I don’t know about ya’ll but I love one sheet or pan meals. And chili is definitely a one-pot meal. However – usually chili recipes are to feed an army, and although chili is better the day after, we personally don’t eat a lot of leftovers after a day or so in the fridge. A recipe that makes 10-12 servings just isn’t for us on a regular basis.

I got the idea for this recipe when I saw chili with cornbread on a sheet pan and I just never thought of putting chili on a pan and baking it before! Plus roasted vegetables are my jam and combining freshly roasted vegetables and adding the beans and tomatoes to it to make a full chili recipe enough for a few bowls, not a huge pot, and easy clean up. Awesome!

Now for the biscuits, I’m sure making these with corn flour instead of whole wheat flour would probably be the way to go, but for me, whole wheat is better than corn. So do what you want, corn or wheat, but the wheat biscuits were good. My husband and almost finished off the whole pan.

Let’s get into the recipe!

Roasted Vegetable Chili with Whole Wheat Biscuits

  • Servings: 3-4 Main Dishes
  • Print


  • 3 cups butternut squash, chopped (I used frozen, about 12oz bag)
  • 3 jalapenos, chopped (seeds removed if you want mild, more seeds the more heat)
  • 1 zucchini, chopped
  • 1 onion, chopped
  • 3 Tbsp vegetable oil
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp salt, if desired
  • 15 oz can black beans, undrained
  • 15 oz can fire roasted tomatoes, undrained
  • 8 oz tomato sauce
  • 1 cup Mexican cheese shreds or cotija cheese, optional



  • 1 1/4 cup whole wheat flour
  • 2 tsp baking soda
  • 3/4 tsp salt
  • 4 Tbsp butter, or earth balance
  • 2/3 cup milk of choice
  • 1 Tbsp apple cider vinegar


  1. Preheat broiler on high.
  2. In a gallon size freezer bag, put chopped butternut squash, jalapenos, zucchini, onion, vegetable oil, chili powder, cumin, and salt. Toss the bag around until everything is coated.
  3. I used parchment paper for easy cleanup, but the chili stays moist, so you don’t need to cover it or grease the pan if you don’t want to. Pour the coated vegetables on a large baking sheet and broil for 7-10 minutes.
  4. Make the drop biscuits. Combine the whole wheat flour, baking soda, and salt. Add in cold butter and use your hands to incorporate into the flour mixture until it is crumbly. About 3-4 minutes. Add almond milk and apple cider vinegar and combine.
  5. When roasted vegetables are done, turn off broiler and preheat oven to 425 degrees F.
  6. Add to the roasted vegetable pan your undrained beans, fire roasted diced tomatoes, and tomato sauce. Stir slowly to combine.
  7. Drop your biscuits, it should make 6-8 biscuits. And drop around the top of the chili.
  8. Once oven is preheated, add to oven and bake for 20 minutes.
  9. After 20 minutes, sprinkle the 1 cup of Mexican shreds or cotija over everything and bake for another 5-10 minutes.
  10. Let cool for a few minutes before digging in!


Author: Amanda Arroyo

My name is Amanda Arroyo. I am a Nutrition and Wellness Consultant, certified by AFPA. I am here for you to be your support, accountability and guide to help you find your own personal healthy, or how I like to say you own "Different Beet".

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