Vegan Vegetable Chili with Cornbread

Servings: 4 servings

Author:

Main Course

American

Vegan beans chili cornbread Stew Vegetables

Instructions

1 Preheat the broiler. Toss the cauliflower, poblano, and scallions with the
vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking
sheet; spread in a single layer. Broil until vegetables are browned around the
edges, 7 to 10 minutes.
2 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
vegan cheese with a fork until combined.
3 Remove the baking sheet from the broiler and preheat the oven to 475°. 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.
4 Bake until the chili starts bubbling and the biscuits are golden and cooked
through 25 to 30 minutes. Sprinkle with scallions.