Sheet Pan Vegetarian Chili
These four words don’t go together. But, friend, they do. Sheet Pan Vegetarian Chili is legit delicious. And, cornbread biscuits are baked right on top!
Don’t be afraid that this chili is vegetarian.
We all know what this means, don’t we? A vegetarian doesn’t eat any meat, poultry, or fish. Most vegetarians will consume eggs and dairy, however some avoid these as well.
A vegetarian diet consists of vegetables (well, duh), as well as fruits, grains, legumes, nuts, and seeds. Vegetarians plan their diets to include protein, along with vitamin B and other nutrients, from foods like beans, cheese, nuts, quinoa, tofu, and yogurt.
I include a vegetarian meal each week in my menu planning. The veggie-centric recipes and savings on my grocery bill are great benefits. Now, my husband and I are slowly moving towards a flexitarian diet, which is plant-focused but allows for meat and animal products in moderation.
How can you eat more vegetables? Include them in chili.
Texas-style chili does not have beans. Ever. It doesn’t even have tomatoes. You know that if you are from Texas or lived there for a decade as I did.
But, chili occasionally, frequently, and usually has beans in the rest of the non-Texan world. Black, pinto, and red kidney beans are the most popular types. My best guess is someone in history (hey, maybe a vegetarian?) decided to swap out the meat protein for bean protein.
However, most chili recipes include tomato in some form, chile powder, cumin, garlic, onion, other spices, beans, and sometimes meat. The mixture is simmered for an hour or so and often thickened with masa. It is warm, filling, and delicious.
This sheet pan version is unique in several ways. I mean, it is made on a baking sheet after all. But it is also chock full of vegetables and ready in about an hour.
Another win? Cornbread biscuits are baked at the same time.
- Don’t be intimidated by the ingredient list. It’s just veggies, seasonings, and biscuit ingredients. Then, chopping, dumping, and spooning. It goes fast.
- Poblano chiles are milder than jalapenos. You can sub in green bell pepper if you can’t find fresh poblano chiles at your local market.
- Can you make this vegan? Why, yes, you can. Sub in vegan butter and non-dairy milk in the cornbread biscuit ingredients.
Thanks to Food Network for their roasted vegetable chili with cornbread recipe.Print
- 1 head cauliflower, cut into bite-size pieces
- 1 poblano chile pepper, seeded and diced
- 1 portobello mushroom, cut into bite-size pieces
- 1 small onion, diced
- 4 medium tomatoes, keep them whole
- 3 Tbsp olive oil
- 1 Tbsp chili powder
- 1 tsp ground cumin
- ½ tsp kosher salt
- 15 oz can red kidney beans
- 8 oz can tomato sauce
- 3 cloves garlic, minced
- Chopped green onions for garnish
- ¾ cup yellow cornmeal
- ½ cup all-purpose flour
- 2 tsp baking powder
- 1 Tbsp brown sugar
- 1 tsp salt
- 4 Tbsp cold butter, cubed
- ⅔ cup cold buttermilk
- Preheat the oven to 475 F/246 C. Grease a rimmed sheet pan with 1 tablespoon of olive oil.
- Arrange the cauliflower, poblano pepper, mushroom, onions, and tomatoes on the pan in a single layer. Drizzle with the remaining 2 tablespoons of oil and season with chili powder, cumin, and salt. Roast the veggies for 20 minutes.
- Prepare the biscuit dough by whisking together the dry ingredients: cornmeal, flour, baking powder, brown sugar, and salt. Cut in the butter until they are pea-sized. Pour in the buttermilk and stir with a fork until just combined.
- Remove the vegetables from the oven. Smash the tomatoes with a fork. Pour on the undrained can of kidney beans and the tomato sauce. Add the minced garlic. Carefully stir to combine all the vegetables and beans together.
- Use an ice cream scoop or large spoon to plop the biscuit dough on top, keeping the biscuits about 2 inches apart. You can make the biscuits whatever size you want. I made 7 large ones but you can make 10 smaller ones.
- Bake until the biscuits are done, about 25 minutes or until golden. Garnish with chopped green onions.
Keywords: sheet pan vegetarian chili