Sheet Pan Roasted Vegetable Chili with Cornbread Biscuits

I love a good sheet pan dinner for so many reasons not least of which is super easy cleanup! In fact, I’ve found you can literally make almost anything on a sheet pan, including this delicious roasted vegetable chili. Start with a freshly scrubbed sheet pan, prep all the ingredients at once, arrange them on a rimmed baking sheet and let the oven do the hard work for you. On these busy back-to-school weeknights, having a family-pleasing dinner on the table in an hour, 45 minutes of which is spent in the oven, is a must. I hope you enjoy and add this to your weekly rotation often!

Sheet Pan Roasted Vegetable Chili with Cornbread Biscuits:

Serves 4

Ingredients:
1 head cauliflower, cut into small florets

1 poblano chile pepper, seeded and diced (or 1 small can diced green chiles, drained)

4 scallions, roughly chopped, plus more for topping

3 tablespoons vegetable oil

1 tablespoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon smoked paprika

Kosher salt & freshly ground black pepper

3/4 cup gluten-free cornmeal

1/2 cup white rice 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 cheddar or jack cheese

1, 15-ounce can black beans, drained

1, 8-ounce can tomato sauce

1 1/4 cups frozen fire-roasted corn, thawed

1 1/2 cups low-sodium vegetable broth

1- Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin, coriander, smoked paprika, and 1/2 teaspoon each salt & black pepper on a (clean) rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.

2- While the veg are roasting, make the biscuits: Whisk the cornmeal, rice 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.

3- Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the black beans, 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.

4- Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.