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 9x13-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 .

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.

Author: Grace
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.

Find it online: https://www.eatswithsoul.com/chili-with-cornbread-biscuits/