Sheet Pan Chili Recipe
This Sheet Pan Chili is easy to make, fun and tasty! If you've never tried making chili in a sheet pan get ready to be awed and amazed!
Servings: 6
Calories: 358kcal
Equipment
Ingredients
- 4 tablespoons olive oil divided
- 1 pound (93% lean/7% fat) ground beef
- Kosher salt and freshly ground black pepper
- 1 medium yellow onion chopped
- 2 green bell peppers chopped
- 2 garlic cloves minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 28 oz can chopped tomatoes, preferably fire-roasted, with their juices
- 1 15 oz can black beans, drained and rinsed
- 1 cup amber ale
- 1/2 cup brewed coffee
- 1/4 cup packed brown sugar any kind
- 1 tablespoon unsweetened cocoa powder
- 1/4 cup chopped fresh cilantro
- Chopped avocado, chopped scallions, shredded cheese, and/or sour cream for serving
Instructions
- Position a rack in the middle of the oven and preheat to 375°F (190°C).
- Spread 2 tablespoons of the oil on a half-sheet pan. Add the beef and lightly season with salt and black pepper. Roast for 5 minutes, or until the beef has very little pink remaining.
- Add the onion, season with a pinch each of salt and pepper, and roast for about 10 minutes, or until the onion starts to brown. Add the bell peppers, garlic, chili powder, cumin, and oregano and stir to combine. Drizzle with the remaining 2 tablespoons oil and return to the oven. Roast for another 10 minutes, or until the peppers soften.
- Add the tomatoes, beans, beer, coffee, brown sugar, cocoa powder, and salt to taste and stir to combine.
- Carefully, using oven mitts, cover the sheet pan with foil and secure the edges by crimping around (you can also cover it with a turned-over sheet pan, if you like). Return to the oven and roast for about 40 minutes, or until the chili looks stewy and saucy and the vegetables are soft.
- Remove the foil or top sheet pan and roast for another 10 to 15 minutes, or until the chili thickens. Remove from the oven, taste, and season with more salt and/or pepper, if desired.
- Divide the chili among six bowls, top with the cilantro, avocado, scallions, cheese, and/or sour cream, and serve hot.
Notes
How to store & reheat
Just let it cool down to room temp, scoop it into airtight containers, and pop them in the fridge. To reheat, pour that chili into a pot and warm it up on the stove over medium heat, stirring occasionally till it’s just right. You can also zap it in a microwave-safe dish, stirring a couple of times until it’s hot.How long will it last in the fridge?
For about 4-5 days. Actually, it gets better with time!Can I freeze leftovers?
Yes m’am! Simply spoon it into freezer bags or airtight containers, leaving a little space for expansion, and place them in the freezer. This chili will stay fresh and tasty for up to 3 months. Just thaw overnight when you want to reheat.Nutrition
Calories: 358kcal | Carbohydrates: 34g | Protein: 23g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 556mg | Potassium: 665mg | Fiber: 8g | Sugar: 14g | Vitamin A: 1129IU | Vitamin C: 38mg | Calcium: 105mg | Iron: 5mg