Roasted Vegetable Chili with Cornbread Biscuits

Name: Roasted Vegetable Chili with Cornbread Biscuits
Yield: 4
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; 1/2 teaspoon ground cumin; Kosher salt; 3/4 cup cornmeal; 1/2 cup all-purpose 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 sharp cheddar cheese; 1 15-ounce can black beans, undrained; 1 8-ounce can tomato sauce; 1 1/4 cups frozen fire-roasted corn, thawed; 1 1/2 cups low-sodium vegetable broth

Roasted Vegetable Chili with Cornbread Biscuits was pinched from <a href="https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-vegetable-chili-with-cornbread-biscuits-3812231" target="_blank" rel="noopener">www.foodnetwork.com.</a>

INGREDIENTS

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1 head cauliflower, cut into small florets

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1 poblano chile pepper, seeded and diced

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4 scallions, roughly chopped, plus more for topping

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3 tablespoons vegetable oil

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1 tablespoon chili powder

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1/2 teaspoon ground cumin

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Kosher salt

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3/4 cup cornmeal

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1/2 cup all-purpose flour

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2 teaspoons baking powder

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1 tablespoon packed light brown sugar

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4 tablespoons cold unsalted butter, cubed

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2/3 cup cold buttermilk

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2/3 cup shredded sharp cheddar cheese

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1 15-ounce can black beans, undrained

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1 8-ounce can tomato sauce

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

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1 1/2 cups low-sodium vegetable broth

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