Our favorite kitchen hack when the temperature starts dropping? Making chili on a sheet pan instead of standing over the stovetop. In this meat-free version, sweet potatoes and cauliflower are broiled with spices and bulked up with black beans and canned tomatoes. Topped with from-scratch cornbread biscuits studded with corn and cheese, this one-pan dinner hits every note.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 4 scallions, roughly chopped, plus more sliced, for serving
- 2 poblano chiles, seeded and diced
- 2 sweet potatoes, peeled and diced
- 1 head cauliflower, cut into small florets
- 1/4 cup vegetable oil
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 1/2 teaspoon ground cumin
- Kosher salt
- 3/4 cup cornmeal
- 1/2 cup all-purpose flour (see Cook’s Note)
- 1 tablespoon packed light brown sugar
- 2 teaspoons baking powder
- 1 cup fresh or thawed frozen corn
- 2/3 cup shredded sharp Cheddar (3 ounces), plus more for serving
- 1 cup buttermilk
- 4 tablespoons (1/2 stick) unsalted butter, melted
- Two 8-ounce cans tomato sauce
- One 15-ounce can black beans with their liquid
- 1 cup low-sodium vegetable broth
- Diced avocado, sour cream, fresh cilantro leaves and hot sauce, for serving
Instructions
- Preheat the broiler. Toss the scallions, poblanos, sweet potatoes and cauliflower with the vegetable oil, chili powder, garlic powder, cumin and 1 teaspoon salt on a sheet pan; spread in a single layer. Broil, tossing halfway through, until the vegetables are browned around the edges, 15 to 20 minutes.
- Meanwhile, whisk the cornmeal, flour, brown sugar, baking powder and 1 teaspoon salt in a medium bowl. Stir in the corn and 1/3 cup of the Cheddar. Add the buttermilk and butter and stir to combine.
- Remove the sheet pan and adjust the oven temperature to 475 degrees F. Add the tomato sauce, black beans with their liquid, vegetable broth and 1 1/2 teaspoons salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup Cheddar.
- Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Serve with sliced scallions, shredded Cheddar, diced avocado, sour cream, cilantro leaves and hot sauce for topping.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 538 |
| Total Fat | 25 g |
| Saturated Fat | 9 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 12 g |
| Sugar | 13 g |
| Protein | 17 g |
| Cholesterol | 36 mg |
| Sodium | 1123 mg |