Easy Sheet Pan Chili: Weeknight Obsession!
Sheet Pan Chili: make this easy, flavor-packed chili recipe in one pan. Perfect for busy weeknights, featuring fire-roasted tomatoes and lean ground beef.
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
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.
- 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.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.