Oven-baked chili with vegetables and corn buns

Ingredients:

• 1 can black beans with liquid
• 1 head of cauliflower, separated into small florets
• 1 ancho poblano pepper, seeded and diced
• 4 green onions, coarsely chopped, plus more for garnish
• 3 tablespoons of vegetable oil
• 1 tbsp. chili seasoning
• 1/2 tsp ground cumin
• 3/4 cup corn flour
• 1/2 cup wheat flour
• 2 tsp baking powder
• 1 tbsp. l. brown sugar
• 4 tbsp cold butter, diced
• 2/3 cup cold sour milk
• 2/3 cup grated sharp cheddar cheese
• 1 can tomato sauce (240 gr.)
• 1 and 1/4 cups frozen corn, thawed
• 1 and 1/2 cups vegetable broth

Preparation:

1. Preheat a broiler or oven with a grill.
   
   On a baking sheet, combine the cauliflower, poblano pepper, and green onion with the vegetable oil, chili powder, cumin, and 1/2 teaspoon salt; spread evenly over the top. Roast until the vegetables are just cooked through, 7 to 10 minutes.
2. Make corn bunsIn a medium bowl, combine cornmeal, baking powder, brown sugar, and 3/4 teaspoon salt. Rub the butter into the cornmeal mixture with your fingers until crumbly. Stir the batter with the buttermilk and 1/3 cup of cheese using a fork.
3. Remove the baking sheet and preheat the oven to 250°C. Add the beans with their liquid, tomato sauce, corn, vegetable broth, and 1/2 teaspoon of salt to the roasted vegetables and toss gently. Arrange the dough over the vegetables in 12 circles, approximately 5 cm apart. Sprinkle with the remaining cheese.
   
   Bake until the chili is bubbling and the dough is golden and cooked through, 25-30 minutes. Sprinkle the chili and vegetables with green onions.