Sheet Pan Vegetable Chili

Simple cornbread biscuits bake atop a sheet-pan take on vegetarian chili, meaning that you can multitask while dinner practically makes itself in the oven.

I get pretty excited when I can make a meal for my family that is both healthy and easy.

Sheet Pan Vegetable Chili with Cornbread Biscuits are such an easy and delicious weeknight dinner idea! They’re done in under an hour, packed with flavor and cook on one sheet pan together. Simple!

I am ALWAYS looking for easy weeknight meals, as I am sure all of you guys are too. I either can’t stop making the old standbys or it’s a reason to go through the McDonalds drive thru. There are days that you just want dinner placed in front of you without lifting a finger! This is the closet I have found to that!

Sheet Pan Vegetable Chili with Cornbread Biscuits

ingredients

1 head cauliflower, cut into small florets

1 poblano chile pepper, seeded and diced

1 onion, roughly chopped, plus more for topping

3 tablespoons vegetable oil

1 tablespoon chili powder

1/2 teaspoon ground cumin

salt, to taste

3/4 cup cornmeal

1/2 cup flour

2 teaspoons baking powder

1 tablespoon packed light brown sugar

4 tablespoons cold butter, cubed

2/3 cup cold buttermilk

2/3 cup shredded cheddar cheese

1 15-ounce can black beans, undrained

1 8-ounce can tomato sauce

1 1/4 cups frozen corn, thawed

1 1/2 cups vegetable broth

green onions for garnish

Sheet Pan Vegetable Chili with Cornbread Biscuits

DIRECTIONS

Preheat the broiler. Toss the cauliflower, poblano and onion with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.
Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.
Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon 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 cheese.
Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with green onions.

Did you try our Sheet Pan Vegetable Chili with Cornbread Biscuits? What did you think? We would love to hear from you! Please leave us a comment below or tag us on Instagram!

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