Roasting enhances taste of veggie chili

This is not a set-it-and-forget-it type of recipe. It is admittedly awkward to keep opening the oven, pulling out the sheet pan, tending to the mixture and putting it back in. That’s especially true once the liquids are added and the pan is covered with aluminum foil. The sheet pan is adequate to hold the liquid, but to avoid spilling it requires a careful balance and the use of a shovel-shaped spoon to scoop and turn the mixture without pushing it over the rimmed edges.

Still, I loved how roasting seemed to better concentrate the flavors of the onions and peppers, the spices, even the canned tomatoes, black beans and the veggie crumbles (I used crumbled tempeh instead). The results spoke for themselves. And I did have the sense that the oven’s gentler heat made this method more forgiving, that if I had let it cook another 10 minutes or so, nothing would have scorched — and that’s not always the case on the stove top.

Sheet Pan Chili

1 cup finely chopped red onion

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt, or more as needed

½ teaspoon ground black pepper

2 medium red bell peppers, stemmed and seeded;

1 finely chopped, the other cut into ¾-inch pieces, divided use

2 medium green bell peppers, stemmed and seeded;

1 finely chopped, the other cut into ¾-inch pieces, divided use

2 cloves garlic, minced

1 tablespoon chile powder

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon smoked paprika

¼ teaspoon ground cayenne pepper

3 ¼ cups canned chopped tomatoes, and their juices

3 cups crumbled tempeh or

veggie crumbles, such as Morning Star Farms brand, optional

1 (15-ounce) can black beans or pinto beans, rinsed

1 cup water

¼ cup finely chopped fresh cilantro

Desired toppings such as chopped avocado, thinly sliced green onions, shredded cheese, sour cream, for serving

Heat oven to 375 degrees. Toss the red onion with the oil, ½ teaspoon 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.

Add the finely chopped red and green bell peppers (reserve the ¾-inch pieces), the garlic, chile powder, cumin, oregano, smoked paprika and cayenne pepper. Stir to combine and cook until the peppers are soft, about 10 minutes.

Remove the baking sheet from the oven and add the tomatoes, tempeh or veggie crumbles, if using, the black beans, the ¾-inch bell pepper pieces, water and the remaining ½ teaspoon salt, stirring gently to incorporate.

Carefully cover the baking sheet with aluminum foil, crimping it loosely around the edges; it’s good to use oven mitts for this. 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 somewhat. Taste and add more salt, as needed.

Divide among bowls; serve warm, topped with cilantro and toppings of your choice. Makes about 8 cups. Nutrition information: Each cup (prepared with no-saltadded tomatoes and beans) contains approximately 150 calories, 7 g protein, 4 g fat, 24 g carbohydrate (6 g sugar), no cholesterol, 190 mg sodium and 8 g fiber.

Carbohydrate choices: 1 ½.

Recipe adapted from Sheet Pan Suppers Meatless: 100 Surprising Vegetarian Meals Straight from the Oven by Raquel Pelzel (Workman, 2017).