Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
1 hr
Active:
35 min
Yield:
4 servings
Level:
Easy
Total:
1 hr
Active:
35 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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 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 scallions.

Photograph by Bobbi Lin

More from:

What We're Loving

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Oven-Roasted Root Vegetables

Recipe courtesy of Food Network Kitchen

Braised Pot Roast with Vegetables

Recipe courtesy of Tyler Florence

Roasted Winter Vegetables

Recipe courtesy of Ina Garten

Roasted Vegetable Pasta

Recipe courtesy of Food Network Kitchen

Roasted Vegetables with Balsamic Glaze

Recipe courtesy of Trisha Yearwood

Roasted Vegetable Frittata

Recipe courtesy of Ina Garten

Pot Roast with Vegetables

Recipe courtesy of Tyler Florence

Pot Roast with Baby Vegetables

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword