Roasted Vegetable Chili with Cornbread Biscuits

Sheet pan dinner

Roasted Vegetable Chili with Cornbread Biscuits
Roasted Vegetable Chili with Cornbread Biscuits

PREP TIME

35

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

PREP TIME

35

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

Ingredients

  • 1

    head of cauliflower cut into small florets

  • 1

    poblano chile seeded and diced

  • 4

    scallions, roughly chopped, plus more for garnish

  • 3

    Tbls vegetable oil

  • 1

    Tbl chili powder

  • 1/2

    tsp ground cumin

  • Kosher salt

  • 3/4

    C cornmeal

  • 1/2

    C all purpose flour

  • 2

    tsp baking powder

  • 1

    Tbl light brown sugar, packed

  • 4

    Tbls cold unsalted butter cubed

  • 2/3

    C buttermilk

  • 2/3

    C shredded sharp cheddar cheese

  • 1

    15 oz can black beans, undrained

  • 1

    8 oz can tomato sauce

  • 1 1/4

    C frozen fire roasted corn, thawed

  • 1 1/2

    C low sodium vegetable broth

  • , chili powder

Directions

Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 tsp 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 tsp salt in a medium bowl. Work the cold butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup of cheese with a fork until combined. Remove the baking sheet from the broiler and preheat the oven to 475 degrees. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 tsp 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 C cheese. Bake until the chili starts bubbling and the biscuits are golden and cooked through, about 25 to 30 minutes. Sprinkle with scallions.

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