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1
Preheat oven to 450-degrees Farenheit.
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2
Line a 15-inch X 10-inch X 1-inch baking pan with aluminum foil; set aside.
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3
Cut peppers, zucchini, and onion into 1-inch pieces.
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4
Place vegetables in a large bowl.
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5
Add tomatoes and beans.
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6
In a small bowl, whisk oil, juice, and honey.
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7
Pour over vegetables and toss to coat.
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8
Spread vegetables onto foil-lined pan and roast for 20 - 25 minutes or until tender.
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9
Remove from oven and set aside.
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10
While vegetables are roasting, place beef in a large skillet and over medium-high heat brown meat, about 5 - 7 minutes; occasionally stirring.
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11
Remove from heat and drain liquid.
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12
Finely crumble meat and place in a large bowl.
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13
Sprinkle meat with chili powder, salt, cayenne pepper, and ginger.
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14
Add tomato soup and mix well.
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15
Gently stir in roasted vegetables.
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16
Heat oven to 350-degrees Farenheit.
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17
Line a 13-inch X 9-inch X 2-inch baking pan with aluminum foil.
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18
Spoon beef and vegetable mixture evenly in pan.
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19
Tightly cover top with aluminum foil.
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20
Separate biscuits from can and place ON TOP of foil lid.
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21
Bake for 14 - 16 minutes or until biscuits are golden brown.
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22
Remove biscuits and foil lid.
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23
Spoon chili into individual serving bowls.
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24
Sprinkle tops with cheese and serve immediately with a biscuit on the side.
