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Roasted Vegetable Chili with Cornbread Biscuits
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
  • ½ teaspoon ground cumin
  • Kosher salt
  • ¾ cup cornmeal
  • ½ cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon packed light brown sugar
  • 4 tablespoons cold unsalted butter, cubed
  • ⅔ cup cold buttermilk
  • ⅔ cup shredded sharp cheddar cheese
  • 1 15-ounce can black beans, undrained
  • 1 8-ounce can tomato sauce
  • 1 ¼ cups frozen fire-roasted corn, thawed
  • 1 ½ cups low-sodium vegetable broth
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