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