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
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.
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.