SHEET PAN CHILI

Serves: 6-8 (makes 8 cups/2 L)

We found a shovel-type spatula with a flat edge works well for stirring and serving the chili in the pan. Veggie crumbles give this oven-roasted chili a hearty texture, but you can leave them out. There’s a fair amount of fine chopping here; you can use a food processor.

1 medium red onion, finely chopped (1 cup/250 mL) 2 tbsp (30 mL) extra-virgin olive oil 1 tsp (5 mL) kosher salt, or more as needed 1/2 tsp (2.5 mL) freshly ground black pepper 2 medium red bell peppers, stemmed and seeded, 1 finely chopped, the other cut into 3/4-inch (2-cm) pieces 2 medium green bell peppers, stemmed and seeded, 1 finely chopped, the other cut into 3/4-inch (2-cm) pieces 2 cloves garlic, minced 1 tbsp (15 mL) chili powder 1 tsp (5 mL) ground cumin 1 tsp (5 mL) dried oregano 1/2 tsp (2.5 mL) Spanish smoked paprika (pimentón, sweet or hot) 1/4 tsp (1 mL) ground cayenne pepper 3 1/4 cups (810 mL) canned, no-salt-added chopped tomatoes, and their juices 3 cups (750 mL) crumbled tempeh or veggie crumbles 15-oz (426 mL) can no-salt-added black beans or pinto beans, drained and rinsed 1 cup (250 mL) water 1/4 cup (60 mL) finely chopped fresh cilantro Chopped avocado, for serving Thinly sliced scallions, for serving Cheese, for serving (optional) Sour cream, for serving (optional)

1. Preheat the oven to 375 F (190 C). Toss the red onion with the oil, 1/2 tsp (2.5 mL) of the salt and the pepper on a rimmed baking sheet. Roast (middle rack) until the onion is soft and just starting to brown, about 12 minutes.

2. Add the finely chopped red and green bell peppers (reserve the 3/4-inch/2-cm pieces), the garlic, chili powder, cumin, oregano, smoked paprika and cayenne pepper. Stir to combine and cook until the peppers are soft, about 10 minutes.

3. Remove the baking sheet from the oven and add the tomatoes, tempeh or veggie crumbles, if using, the black beans, the 3/4inch (2-cm) bell pepper pieces, water and the remaining 1/2 tsp (2.5 mL) salt, stirring gently to incorporate.

4. Carefully cover the baking sheet with aluminum foil, crimping it loosely around the edges; it’s good to use oven mitts for this.

5. Roast (middle rack) for about 45 minutes, stirring midway through the cooking, until the large pepper pieces are tender and the pan liquid has reduced. Taste and season, as needed.

6. Divide among bowls; serve warm, with toppings of your choice.