Imagine a complete, hearty, and incredibly flavorful chili dinner—complete with fluffy, cheesy, golden-brown cornbread biscuits—all made on a single sheet pan. No, you’re not dreaming! This incredible, from-scratch Roasted Vegetable Chili with Cornbread Biscuits is the ultimate one-pan wonder, a game-changing recipe that is perfect for a busy weeknight and is guaranteed to delight your entire family.
This isn’t just another chili recipe; it’s a guide to a whole new way of making a classic comfort food. We’ll show you the simple secret of using your oven’s broiler to create a deep, smoky flavor in the vegetable chili base in minutes. Then, we top it all with an easy, cheesy, drop-biscuit cornbread topping and bake it to perfection. It’s a show-stopping, all-in-one meal with the easiest cleanup ever.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate One-Pan Wonder
What makes this Roasted Vegetable Chili so spectacular is its brilliant and completely unique one-sheet-pan method. The flavor foundation is built by first broiling the vegetables, which gives them a wonderful, smoky, charred flavor in just a few minutes. The rest of the chili ingredients are then stirred together right on the hot sheet pan. The dish is crowned with a simple, from-scratch, savory and slightly sweet cheddar cornbread biscuit topping that bakes up to be impossibly fluffy and tender on the inside, with a beautiful golden-brown crust. It’s a satisfying vegetarian meal that is as fun to make as it is to eat.
| Metric | Time / Level |
| Total Time | 45 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for This One-Pan Meal
This recipe is built from two perfect, from-scratch components that come together on one pan.
- The Smoky Roasted Chili Base:
- The Vegetables: A fantastic, hearty, and flavorful combination of cauliflower florets, a mild poblano chile pepper, and fresh scallions forms the base of our chili.
- The Broiling Technique: The professional secret to the deep, smoky flavor of this quick chili is to toss the vegetables with spices and then roast them under the broiler first. This simple step gives them a beautiful char and a complex flavor that would normally take hours of simmering to develop.
- The Chili Body: Canned black beans (undrained), tomato sauce, and fire-roasted corn create a quick, flavorful, and hearty chili base.
- The Cheesy Cornbread Biscuits:
- Cornmeal & Flour: A classic combination of yellow cornmeal (for that signature texture and flavor) and all-purpose flour (for a soft, tender, cake-like crumb) creates the perfect topping.
- Buttermilk & Cold Butter: The secret to a super-tender and fluffy biscuit! The acidity in the buttermilk creates a wonderfully tender crumb, while the cold butter creates little pockets of steam as it bakes, making the biscuits light and flaky.
- Sharp Cheddar Cheese: A generous amount of sharp cheddar cheese is mixed into the biscuit dough, creating a delicious, savory, and cheesy flavor in every bite.
Step-by-Step to the Perfect Sheet Pan Chili
This delicious, one-pan meal is incredibly simple to prepare.
Step 1: Broil the Vegetables for a Smoky Flavor Base
Step 1: First, position your oven rack a few inches from the top heating element and preheat the broiler.
Step 2: On a large, rimmed baking sheet, toss together the 1 head of cauliflower florets, the 1 diced poblano pepper, and the 4 roughly chopped scallions with the 3 tablespoons of vegetable oil, the 1 tablespoon of chili powder, the 1/2 teaspoon of ground cumin, and 1/2 teaspoon of kosher salt.
Step 3: Spread the seasoned vegetables in a single layer on the baking sheet.
Step 4: Broil for 7 to 10 minutes, until the vegetables are tender and have beautiful, browned and charred spots around the edges.
Step 2: Make the Cheesy Cornbread Biscuit Dough
While the vegetables are broiling, you can quickly prepare the biscuit dough.
In a medium bowl, whisk together the 3/4 cup of cornmeal, the 1/2 cup of all-purpose flour, the 2 teaspoons of baking powder, the 1 tablespoon of packed light brown sugar, and the 3/4 teaspoon of salt.
Add the 4 tablespoons of cold, cubed butter to the bowl. Use a pastry blender or your fingertips to quickly “cut” the butter into the dry ingredients until the mixture is crumbly with some pea-sized pieces of butter remaining.
Stir in the 2/3 cup of cold buttermilk and 1/3 cup of the shredded cheddar cheese with a fork until the dough is just combined.
Step 3: Assemble and Bake Your One-Sheet-Pan Chili
Step 1: Carefully remove the hot baking sheet of vegetables from the broiler. Preheat your oven to 475°F (246°C).
Step 2: Add the 1 can of undrained black beans, the 8-ounce can of tomato sauce, the 1 1/4 cups of thawed fire-roasted corn, the 1 1/2 cups of low-sodium vegetable broth, and another 1/2 teaspoon of salt directly to the roasted vegetables on the hot baking sheet. Use a spatula to gently stir everything together.
Step 3: Spoon the prepared biscuit dough on top of the chili mixture in 12 even mounds, spacing them about 1 1/2 inches apart.
Step 4: Sprinkle the tops of the biscuits with the remaining 1/3 cup of shredded cheddar cheese.
Step 5: Bake for 25 to 30 minutes, until the chili is hot and bubbling and the biscuits are a deep golden brown and cooked through.
Sprinkle the finished dish with some fresh, sliced scallions and serve warm.
Easy One-Pan Roasted Vegetable Chili with Cornbread Biscuits
A hearty vegetarian chili with a cheesy cornbread biscuit topping, all conveniently made on a single sheet pan. The chili base is created by first broiling cauliflower, poblano pepper, and scallions with spices to develop a roasted, smoky flavor. These vegetables are then combined on the pan with black beans, tomato sauce, and corn. A simple, savory cornbread and cheddar drop-biscuit dough is spooned over the top, and the entire dish is baked until the chili is bubbling and the biscuits are golden brown.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4-6 servings
- Category: Main Course
- Method: Broiling, Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Chili:
- 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
- For the Cornbread Biscuits:
- 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
Instructions
- Preheat the broiler.
- On a rimmed baking sheet, toss the cauliflower, poblano, and scallions with the vegetable oil, chili powder, cumin, and 1/2 teaspoon of salt. Spread the vegetables in a single layer.
- Broil for 7 to 10 minutes, until the vegetables are browned around the edges.
- Make the Biscuits: While the vegetables are broiling, whisk the cornmeal, flour, baking powder, brown sugar, and 3/4 teaspoon of salt in a medium bowl. Work the cold butter into the cornmeal mixture with your fingers until it is crumbly. Stir in the buttermilk and 1/3 cup of the cheese with a fork until just combined.
- Assemble and Bake: Remove the baking sheet from the broiler and preheat the oven to 475°F.
- Add the undrained black beans, the tomato sauce, corn, vegetable broth, and another 1/2 teaspoon of salt to the roasted vegetables on the baking sheet and gently stir to combine.
- Spoon the biscuit dough on top of the chili mixture in 12 mounds, about 1 1/2 inches apart.
- Sprinkle the biscuits with the remaining 1/3 cup of cheese.
- Bake for 25 to 30 minutes, until the chili starts bubbling and the biscuits are golden and cooked through.
- Sprinkle with additional sliced scallions before serving.
Notes
- This is a complete one-pan meal, which is great for easy cleanup.
- Broiling the vegetables first is a key step that adds a delicious, charred flavor to the chili base.
- The topping is a drop-biscuit style, so there is no need for rolling or cutting the dough.
Storage and Make-Ahead Tips
This is a fantastic meal for a busy week, and the leftovers are delicious.
- Make-Ahead: You can get a head start by preparing the biscuit dough completely up to 2 days in advance. Simply keep it covered in the refrigerator. You can also chop all your vegetables for the chili and store them in an airtight container in the fridge.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: The best way to reheat this casserole and re-crisp the biscuits is in a 375°F oven. Place it on a baking sheet, cover it loosely with foil, and bake for about 15-20 minutes, until it is hot and bubbly.
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Creative Recipe Variations
- Add a Savory Meat Protein: For a heartier, non-vegetarian version, you can brown about 1 pound of ground turkey, ground beef, or crumbled chorizo in a separate skillet. Drain off the fat and simply stir the cooked meat into the chili mixture on the sheet pan before you top it with the biscuits.
- Use a Different Bean: If you’re not a fan of black beans, this chili is also absolutely fantastic with an equal amount of pinto beans or kidney beans.
- Make it Spicier: For a chili with more of a kick, you can add one finely diced jalapeño pepper to the sheet pan to broil along with the other vegetables. You can also add an extra pinch of cayenne pepper to your chili powder.
Enjoy The Ultimate One-Pan Wonder!
You’ve just created a truly special dish that is a perfect harmony of hearty, wholesome, and delicious flavors. This Roasted Vegetable Chili with Cornbread Biscuits is a testament to the power of a simple, one-pan meal to bring comfort and joy. It’s a rewarding and deeply satisfying recipe that is sure to become a new family favorite.
We hope you enjoy every last, warm, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, one-pot meal!
Frequently Asked Questions (FAQs)
Q1: Can I really make chili on a single sheet pan?
Yes! This brilliant recipe is designed to work perfectly on a large, rimmed baking sheet. The initial broiling of the vegetables builds a deep, smoky flavor, and then the rest of the chili comes together right on the same hot pan, saving you extra dishes and creating a wonderfully rustic, all-in-one meal.
Q2: What is a poblano pepper, and is it very spicy?
A poblano pepper is a very popular chile pepper in Mexican cuisine. It is a dark, rich green color and has a wonderful, deep, and slightly smoky flavor. It is very mild in terms of heat, especially after the seeds and the ribs have been removed. It is much milder than a jalapeño and adds a fantastic, savory flavor to the chili.
Q3: Can I make this ahead of time?
Yes, this is a great make-ahead meal! The best method is to prepare the biscuit dough and the chili base separately and store them in the refrigerator for up to 24 hours. When you are ready to eat, simply spread the chili on your sheet pan, top it with the chilled biscuit dough, and bake as directed.
Q4: Can I use a regular baking dish instead of a sheet pan?
Of course! If you prefer a more traditional casserole presentation, you can broil your vegetables on the sheet pan as directed, and then transfer everything to a greased 9×13-inch baking dish to assemble and bake.
Q5: Can I make my own self-rising flour if I don’t have baking powder?
This recipe calls for all-purpose flour and baking powder separately. However, if a recipe calls for self-rising flour and you don’t have any, you can easily make your own! For every 1 cup of all-purpose flour, simply whisk in 1 1/2 teaspoons of baking powder and 1/4 teaspoon of fine salt.