Vegetarian chili with cheesy cornbread on a baking sheet

Ingredients:

• 4 green onions, coarsely chopped, plus extra for serving
• 2 poblano peppers, seeded and diced (optional)
• 2 sweet potatoes, peeled and diced
• 1 head of cauliflower, cut into small florets
• 1/4 cup vegetable oil
• 1 tbsp. chili powder
• 2 tsp garlic powder
• 0.5 tsp ground cumin
• 3/4 cup corn flour
• 0.5 cups flour
• 1 tablespoon firmly packed light brown sugar
• 2 tsp baking powder
• 1 cup fresh or thawed corn
• 2/3 cup grated sharp cheddar (90 g) + extra for serving
• 1 cup of sour milk or kefir
• 55 g melted unsalted butter
• 2 jars of tomato sauce (220 grams each)
• 1 can (425g) black beans, reserved
• 1 cup lightly salted vegetable broth
• Diced avocado, sour cream, fresh cilantro leaves and hot sauce for serving

Preparation:

1. Preheat oven to broil. Toss green onions, poblanos, sweet potatoes, and cauliflower with vegetable oil, chili powder, garlic powder, cumin, and 1 teaspoon salt on a baking sheet; spread in a single layer. Broil, stirring occasionally, until the vegetables are golden brown around the edges, 15–20 minutes.
2. Meanwhile, in a medium bowl, combine the cornflour, wheat flour, brown sugar, baking powder, and 1 teaspoon salt. Add the corn and 1/3 cup of cheddar cheese. Add the buttermilk and butter and mix well.
3. Remove the baking sheet and preheat the oven to 450°F (245°C). Add the tomato sauce, black beans with their liquid, vegetable broth, and 1.5 teaspoons of salt to the roasted vegetables and toss gently. Place 12 tablespoons of batter on top, spacing them about 4 cm apart. Sprinkle the batter with the remaining 1/3 cup of cheddar.
4. Bake until the chili is bubbling and the topping is golden and cooked through, 25–30 minutes. Serve with green onions, grated cheddar, diced avocado, sour cream, cilantro leaves, and hot sauce.
   
   Note
   
   To make this recipe gluten-free, substitute an equal amount of gluten-free flour for the all-purpose flour.