Roasted Vegetable Chili

By tlshinnick

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
• 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

Preparation

Step 1

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.

Remove the baking sheet from the broiler and preheat the oven to 425 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.
Bake until the chili starts bubbling 25 to 30 minutes. Sprinkle with scallions.