Sheet Pan Vegetable Chili with Cornbread
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Sheet Pan Vegetable Chili with Cornbread
Category
Vegetables
Prep Time
25 minutes
Cook Time
50 minutes
Ingredients
- 4 green onions, roughly chopped, plus more sliced for serving
- 2 poblano chiles, seeded and diced
- 2 sweet potatoes, peeled and diced
- 1 cauliflower, cut into small florets
- 6 tablespoons Fustini's Aji Verde Crush olive oil, divided
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 1/2 teaspoon ground cumin
- Kosher salt
- 3/4 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon packed light brown sugar
- 2 teaspoons baking powder
- 1 cup corn (fresh or thawed from frozen)
- 2/3 cup shredded Cheddar, plus more for serving
- 1 cup buttermilk
- 2 8-oz cans of tomato sauce
- 1 15-oz can of black beans (NOT drained)
- 1 cup vegetable broth
- diced avocado, sour cream, cilantro, and sriracha for serving
Ingredients
Directions
- Preheat the broiler. Toss the scallions, poblanos, sweet potatoes, and cauliflower with 3 tablespoons of olive oil, chili powder, garlic powder, cumin and 1 teaspoon salt on a sheet pan, spread in a single layer. Broil, tossing halfway through, until the vegetables are browned around the edges, 15 to 20 minutes.
- Meanwhile, whisk the cornmeal, flour, brown sugar, baking powder, and 1 teaspoon salt in a medium bowl. Stir in the corn and 1/3 cup of the Cheddar. Add the buttermilk and 3 tablespoons of olive oil and stir to combine.
- Remove the sheet pan and adjust the oven temperature to 475 degrees F. Add the tomato sauce, black beans with their liquid, vegetable broth, and 1 1/2 teaspoons salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup Cheddar.
- Bake until the chili starts bubbling and the biscuits are golden and cooked for 25 to 30 minutes. Serve with sliced scallions, shredded Cheddar, diced avocado, sour cream, cilantro leaves, and sriracha for topping.
Recipe Note
For less heat, substitute Chipotle or Persian Lime olive oil. Adapted from foodnetwork.com