Sheet pan meals are everything I want in a dinner these days. Fairly easy to assemble, fuss-free clean-up and simple enough that I can instruct BL on how to make it while I’m resting on the couch with our sweet babe.
It all started with my sheet pan tofu and green bean recipe, which I probably made at least 20 times over the summer. It was just too good (and too simple) not to repeat continuously. Then came my breakfast hash recipe, a newish recipe that I created for brunch one morning that both BL and I loved and have made a few times since.
This sheet pan dinner came out of an extreme craving for chili and biscuits, but also the realization that I didn’t have time, or patience, to create such a meal on a weeknight. I’m in such a blissed out state of mind these days, but time seems to continuously elude me. Where does it go? I swear I don’t do much besides sit on the couch, feed Vander and hang out with our little family of three. But, just like that, it’s suddenly evening and I can’t account for what we actually did that day.
Throw everything on the sheet-pan, drop biscuits on top and cook? That, I can handle.
I’m fairly certain you could use any type of vegetable that you prefer here, and I like the combination of cauliflower and peppers with corn and black beans. Roasted cauliflower is one of my favorite meals and it soaks up all of the sauce so nicely.
While this is a sheet-pan dinner, it still has a few steps of assembly. Don’t worry, they are all fairly effortless, but it’s not a dump dinner like others. First, you’ll want to roast the vegetables to get them nice and caramelized. If you add them along with the other canned ingredients, they won’t become as tender and the beans will overcook.
Then, add in all the liquids. Make sure your sheet pan is rimmed so you don’t get any overflow. I used a half sheet pan size (18 by 13 inches), any smaller won’t work. A glass baker or casserole dish would likely also work, just as long as it’s big enough to roast the items in a single layer. I find that’s the secret with most of these recipes, the sheet pan needs to be big enough so that the ingredients aren’t crowded. Not enough surface area = steamed vegetables, not the crispy, roasted ones that we want.
I made about 6 different biscuits before settling on these beer ones. It was a labor of love, trying to figure out the right consistency so that the biscuits would bake on top of the chili without becoming soggy or too doughy. They also needed to be hearty enough to be dropped onto the sheet pan; I didn’t want to have to roll and cut anything out.
These beer biscuits are good, like, really, really good. For such a simple recipe, I was impressed by how much flavor they had. I had to stop myself from eating just the biscuits as they came out of the oven.
I love the tangy taste that beer gives biscuits and I think it fits in perfectly with the chili theme. They were tested with a few different types of light beers, as I went through BL’s stash in the basement testing and retesting different versions. Don’t use anything fancy or too wheat-y in these, a Bud Light or similar is best.
I really can’t say enough good things about this one, it’s an awesome one-pan vegan dinner. Feel free to add more spice as you desire. I think this one has a nice balance of heat, but if you like your chili hot then you’ll want to add in some extra jalapeno peppers (or the like) in the first stage of roasting and a chili powder that suits your spicy needs.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Sheet Pan Vegetable Chili with Beer Biscuits
Yield 4-6 servings
Sheet Pan Vegetable Chili with Beer Biscuits! You will love this all-in-one vegan sheet pan dinner. Roasted vegetable chili topped with whole wheat beer biscuits.
Sheet Pan Vegetable Chili:
- 1 tablespoons olive oil
- 2 cups cauliflower florets
- 1 poblano pepper, seeded and diced
- 1 red bell pepper, chopped
- 1/2 cup chopped white onion
- 1 tablespoon + 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 (15 ounce) can chili beans in sauce
- 1 (8 ounce) can tomato sauce
- 1 1/2 cups frozen corn
- 1 can black beans, drained and rinsed
- 1 1/2 cups vegetable broth
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon nutritional yeast
- 1/2 teaspoon garlic powder
- 1 teaspoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup light beer
- 1/2 cup coconut oil, melted and cooled
- Preheat oven to 450 degrees F.
- Toss together the cauliflower, poblano pepper, bell pepper, olive oil, chili powder, cumin, cayenne and salt. Place in a single layer on a large baking sheet and roast until vegetables are just tender, about 15 minutes.
- While the vegetables are cooking, make the biscuits. Combine the flours, salt, nutritional yeast, garlic powder, sugar, baking powder and soda in a medium bowl. In a separate bowl, whisk together the coconut oil and beer. Pour the beer mixture into the flour bowl and stir to form a shaggy dough.
- Remove the sheet pan from the oven and add in the chili beans in sauce, tomato sauce, corn, black beans and vegetable broth. Mix together and evenly spread out on the sheet.
- Dollop the biscuits (about 9-12 biscuits depending on size) onto the chili and place the pan back in the oven. Cook an additional 20-25 minutes until biscuits are golden brown and cooked through. Remove and serve.
Courses dinner, main, entree,
Cuisine sheet pan, vegan