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Sheet Pan Vegetarian Chili with cornbread biscuits.

Sheet Pan Vegetarian Chili

  • Author: Betty
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x


Units Scale


  • 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
  • 1/2 tsp kosher salt
  • 15 oz can red kidney beans
  • 8 oz can tomato sauce
  • 3 cloves garlic, minced
  • Chopped green onions for garnish

Cornbread Biscuits:

  • 3/4 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1 Tbsp brown sugar
  • 1 tsp salt
  • 4 Tbsp cold butter, cubed
  • 2/3 cup cold buttermilk


  1. Preheat the oven to 475 F/246 C. Grease a rimmed sheet pan with 1 tablespoon of olive oil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake until the biscuits are done, about 25 minutes or until golden. Garnish with chopped green onions.

Keywords: sheet pan vegetarian chili