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Vegan Vegetable Chili with Cornbread
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
Course: Main Course
Cuisine: American
Keyword: Beans, Chili, Cornbread, Stew, Vegan, Vegetables
Servings: 4 servings
Ingredients
  • 1 head cauliflower, cut into small florets
  • 1 poblano chile pepper, seeded and diced
  • 4 scallions, roughly chopped, plus more for topping
  • 3 tablespoons vegetable oil
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • sea salt to taste
  • 3/4 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon packed light brown sugar
  • 2 teaspoons baking powder
  • 1 tablespoon cold unsalted vegan butter, cubed
  • 2/3 cup shredded vegan cheese (optional)
  • 2 cups cooked black beans, plus 1/2 cup of the cooking liquid (or 1 15-ounce can, undrained)
  • 1 8-ounce can tomato sauce
  • 1 1/4 cups frozen fire-roasted corn, thawed
  • 1 1/2 cups low-sodium vegetable broth
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.