| Level: | Easy |
| Total: | 1 hr |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 head cauliflower, cut into small florets
- 1 poblano chile pepper, seeded and diced
- 4 scallions, roughly chopped, plus more for topping
- 3 tablespoons vegetable oil
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- Kosher salt
- 3/4 cup cornmeal
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon packed light brown sugar
- 4 tablespoons cold unsalted butter, cubed
- 2/3 cup cold buttermilk
- 2/3 cup shredded sharp cheddar cheese
- 1 15-ounce can black beans, undrained
- 1 8-ounce can tomato sauce
- 1 1/4 cups frozen fire-roasted corn, thawed
- 1 1/2 cups low-sodium vegetable broth
Instructions
- Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.
- Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.
- Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon 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 cheese.
- Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 679 |
| Total Fat | 32 g |
| Saturated Fat | 13 g |
| Carbohydrates | 81 g |
| Dietary Fiber | 15 g |
| Sugar | 15 g |
| Protein | 22 g |
| Cholesterol | 54 mg |
| Sodium | 1380 mg |
Reviews
The roasted vegetable chili is so flavorful and the cornbread makes it delicious! Second time making it and it’s a vegetable rich sheet pan meal.
Absolutely going to make this again as a weeknight meal!! So delicious. I used regular frozen corn since I couldn’t find fire roasted and it still was so flavorful. I also used veggie bouillon with the water instead of veggie broth.
Really good. The biscuits together with the veg are delightful
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I’m not a vegetarian but I like to experiment. This was excellent. Great flavor and straightforward to make. This will be a regular Saturday lunch at our house.
This is an excellent recipe packed with flavor! We are not a vegetarian family but we thought we’d try this for something different. I’m so glad we did. This is going to be a regular dish in our household that I’m sure we’ll make often. We fought over the leftovers. It’s that good.
This was a great recipe! Used boxed gluten free cornbread mix and added white beans for more protein. Based off of some other reviews Used 1 cup of chicken broth, which wasn’t enough. Will likely add kidney beans next time and full amount of liquid. Also couldn’t find poblano so added chipotle powder and it worked well
I haven’t made this yet. My husband hates beans. Are they added in this recipe for texture, for protein, or for liquid? Any ideas for substitutes? From the comments, it looks like there is plenty of moisture. I thought I’d just add more veggies or some cooked ground turkey…
This is so delish. Its going to be a regular around our house