A sheet pan is a great vehicle for making a reasonable amount of chili (like when you’re not hosting a roomful of hungry Super Bowl watchers). This one comes together in about an hour and has all the classic chili flavors—peppers, garlic, chili, and cumin—plus lots of tomatoes and beans, of course. I like adding veggie crumbles, too, for that hearty chili texture. You can find veggie crumbles in the freezer aisle where the veggie burgers are, or substitute crumbled tempeh instead. This is so good served with cornbread on the side. I like tossing leftovers with elbow pasta, grated cheese, and scallions for chili mac.
Sheet Pan Chili
- 1 red onion, finely chopped
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 medium-size red bell peppers, stemmed and seeded, 1 finely chopped, the other cut into ¾-inch pieces
- 2 medium-size green bell peppers, stemmed and seeded, 1 finely chopped, the other cut into ¾-inch pieces
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne
- 3¼ cups (about 26 ounces) canned chopped tomatoes
- 3 cups (about 11 ounces) veggie crumbles (optional)
- 1 can (15 ounces) black beans or pinto beans, drained and rinsed
- ½ pound green beans, ends trimmed, beans halved on a sharp diagonal
- ¼ cup finely chopped fresh cilantro leaves
- Chopped avocado, shredded Cheddar cheese, thinly sliced scallions, finely chopped jalapeño chiles, sour cream, and/or tortilla chips, for serving (optional)
- Adjust an oven rack to the middle position and preheat the oven to 375°F.
- Toss the red onion with the olive oil, ½ teaspoon salt, and the pepper on a rimmed sheet pan. Roast until the onion is soft and just starting to brown, about 15 minutes.
- Add the finely chopped red and green bell peppers (save the ¾-inch pieces for Step 4), the garlic, chili powder, cumin, oregano, and cayenne. Cook and stir to combine until the peppers are soft, about 15 minutes more.
- Remove the sheet pan from the oven and add the tomatoes, veggie crumbles (if using), black beans, green beans, ¾-inch bell pepper pieces, 1 cup water, and the remaining ½ teaspoon salt. Stir gently to combine. Wearing oven mitts, carefully cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it loosely around the edges to seal. Return the sheet pan to the oven and continue to bake, stirring midway through cooking, until the water reduces and the flavors come together, about 30 minutes. Divide among bowls, sprinkle with cilantro, and serve with the toppings of your choice.