Description

Craving a cozy, veggie-packed meal with a Southern twist? Roasted Vegetable Chili with Cornbread Biscuits combines smoky roasted cauliflower, poblano peppers, and black beans with a rich tomato base, topped with golden, cheesy cornbread biscuits

Ingredients

Scale

Chili Ingredients

1 head cauliflower, cut into small florets: Adds hearty, roasted texture.
1 poblano chile pepper, seeded and diced: Brings mild, smoky heat.
4 scallions, roughly chopped, plus more for topping: Provides oniony brightness.
3 tablespoons vegetable oil: For roasting vegetables.
1 tablespoon chili powder: Adds smoky, spicy depth.
½ teaspoon ground cumin: Contributes earthy warmth.
Kosher salt: Seasons to taste.
1 15-ounce can black beans, undrained: Adds protein and creaminess.
1 8-ounce can tomato sauce: Forms the rich chili base.
1 ¼ cups frozen fire-roasted corn, thawed: Brings sweet, smoky flavor.
1 ½ cups low-sodium vegetable broth: Creates a flavorful broth.

Cornbread Biscuit Ingredients

¾ cup cornmeal: Gives biscuits a gritty, Southern texture.
½ cup all-purpose flour: Provides structure for biscuits.
2 teaspoons baking powder: Ensures fluffy biscuits.
1 tablespoon packed light brown sugar: Adds subtle sweetness.
4 tablespoons cold unsalted butter, cubed: Creates flaky, rich biscuits.
⅔ cup cold buttermilk: Adds tang and moisture.
⅔ cup shredded sharp cheddar cheese, divided: Brings cheesy flavor to biscuits.

Why These Ingredients Matter

Cauliflower and Poblano: Roasted for smoky, hearty flavor in the chili.
Black Beans and Corn: Add protein, fiber, and sweetness for a filling dish.
Cornbread Biscuits: Fluffy, cheesy topping that complements the chili’s bold flavors.
Tomato Sauce and Broth: Create a rich, cohesive chili base.

Substitutions and Variations

Cauliflower: Swap with broccoli or zucchini florets.
Poblano Pepper: Replace with green bell pepper or ½ teaspoon smoked paprika for milder flavor.
Scallions: Use ½ cup diced onion or chives.
Vegetable Oil: Swap with olive oil or avocado oil.
Chili Powder and Cumin: Use 1 ½ tablespoons taco seasoning.
Black Beans: Substitute with pinto beans, kidney beans, or white beans.
Tomato Sauce: Replace with crushed tomatoes or blended diced tomatoes.
Fire-Roasted Corn: Use regular frozen corn or canned corn (drained).
Vegetable Broth: Swap with chicken stock (non-vegetarian) or water with bouillon.
Cornmeal: Use fine polenta for a similar texture.
All-Purpose Flour: Swap with gluten-free flour blend.
Buttermilk: Replace with ⅔ cup milk mixed with 1 teaspoon lemon juice or vinegar.
Cheddar: Use Monterey Jack, Colby, or vegan cheese.
Gluten-Free: Use gluten-free flour and confirm beans and broth are gluten-free.
Flavor Variations:
- Spicy Chili: Add ¼ teaspoon cayenne or 1 diced jalapeño with the vegetables.
- Bean-Free Chili: Omit beans and add 1 cup diced sweet potato for heartiness.
- Vegan Chili: Use vegan butter, plant-based milk, and vegan cheese for biscuits.
- Herb-Infused Biscuits: Add 1 tablespoon chopped fresh parsley or cilantro to the biscuit dough.
- Smoky Chili: Include 1 teaspoon smoked paprika or chipotle powder in the chili.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 1 head cauliflower, 1 poblano pepper, 4 scallions, 3 tablespoons vegetable oil, 1 tablespoon chili powder, ½ teaspoon cumin, kosher salt, ¾ cup cornmeal, ½ cup flour, 2 teaspoons baking powder, 1 tablespoon brown sugar, 4 tablespoons butter, ⅔ cup buttermilk, ⅔ cup cheddar, 15-ounce can black beans, 8-ounce can tomato sauce, 1 ¼ cups corn, 1 ½ cups vegetable broth.
Preheat the broiler.
Cut cauliflower into small florets; dice poblano (remove seeds); roughly chop scallions; cube butter; shred cheese.

Tip: Use pre-cut cauliflower or frozen corn to save time; keep butter and buttermilk cold for flaky biscuits.

Step 2: Roast Vegetables

On a rimmed baking sheet, toss cauliflower florets, diced poblano, and chopped scallions with 3 tablespoons vegetable oil, 1 tablespoon chili powder, ½ teaspoon cumin, and ½ teaspoon kosher salt.
Spread in a single layer; broil until browned around the edges, 7-10 minutes, stirring halfway.

Tip: Watch closely to avoid burning; spread vegetables evenly for consistent roasting.

Step 3: Prepare Biscuit Dough

In a medium bowl, whisk ¾ cup cornmeal, ½ cup flour, 2 teaspoons baking powder, 1 tablespoon brown sugar, and ¾ teaspoon kosher salt.
Work 4 tablespoons cold cubed butter into the dry mixture with your fingers until crumbly.
Stir in ⅔ cup cold buttermilk and ⅓ cup shredded cheddar with a fork until just combined.

Tip: Avoid overmixing the dough to keep biscuits light; use cold ingredients for flakiness.

Step 4: Assemble Chili

Remove the baking sheet from the broiler; preheat the oven to 475°F (245°C).
Add 15-ounce can black beans (with liquid), 8-ounce can tomato sauce, 1 ¼ cups thawed fire-roasted corn, 1 ½ cups vegetable broth, and ½ teaspoon kosher salt to the roasted vegetables.
Stir gently to combine.

Tip: Stir carefully to avoid breaking vegetables; ensure broth is evenly distributed.

Step 5: Add Biscuits and Bake

Spoon biscuit dough onto the chili in 12 mounds, about 1 ½ inches apart.
Sprinkle biscuits with remaining ⅓ cup shredded cheddar.
Bake until the chili is bubbling and biscuits are golden and cooked through, 25-30 minutes.

Tip: Space biscuits evenly for even baking; check at 25 minutes to avoid over-browning.

Step 6: Serve

Sprinkle with additional chopped scallions.
Serve hot, about 1 cup chili with 3 biscuits per serving.

Tip: Serve in bowls for a cozy presentation; add scallions just before serving for freshness.