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Roasted Vegetable Chili with Cornbread Biscuits

Food Network Kitchen
  • 60 minutes
  • Serves 4

INGREDIENTS

1 15 ounce can

Black beans

1

head Cauliflower

1 1/4 cups

Corn, frozen fire-roasted

1

Poblano chile pepper

4

Scallions

1 1/2 cups

Vegetable broth, low-sodium

1 8 ounce can

Tomato sauce

1/2 cup

All-purpose flour

2 tsp

Baking powder

1 tbsp

Brown sugar, packed light

1 tbsp

Chili powder

3/4 cup

Cornmeal

1

Kosher salt

3 tbsp

Vegetable oil

1/2 tsp

Cumin, ground

4 tbsp

Butter, unsalted

2/3 cup

Buttermilk

2/3 cup

Cheddar cheese, sharp