February 6, 2024 eleven Comments
This sheet pan roasted vegetable chili is so easy! You only need to clean one pan after preparing it.
Why would you make chili on a baking sheet? I know it sounds crazy but it allows you to roast cauliflower and a poblano pepper. Have you ever had roasted vegetables with chili?
If you love meat in your chili, you can become a vegetarian after trying this version.
Roasting vegetables intensifies their flavor and emphasizes their sweetness. All that bitterness that people hate in vegetables disappears when you roast them. Caramelization that occurs over high heat. makes vegetables taste sweeter.
I’ve been advocating roasting your vegetables. during years. Check out my Roasted Winter Vegetables recipe or my Baked Asparagus post.
I’m not making this up: I actually roasted asparagus on a local TV show. My devotion to roasted vegetables runs deep.
This recipe includes roasted cauliflower, poblano pepper, and scallions. If you can’t find a poblano pepper, don’t worry! Simply use a red or green bell pepper.
All you need for a successful roast is a large rimmed baking sheet and a little olive oil or vegetable oil.
In this recipe, I used a tablespoon of vegetable oil and roasted the vegetables for about 7 minutes before adding the rest of the chili ingredients.
The other nice thing about this method is that you end up toasting the cumin and chili powder to enhance their flavor. I feel like the best chili is a flavorful chili and you don’t need meat! You do need some cooking tricks to get that umami flavor that meat provides (and that we all love).
Have you ever made roasted vegetable chili? That you thought?
Roasted Vegetarian Chili Recipe
Makes 4 servings
Preparation time 10 min
Cooking time: 35 min.
Total time: 45 minutes
1 head cauliflower, cut into small florets
1 poblano chile, seeded and cut into cubes
4 scallions, chopped
1 tablespoon vegetable oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 15-ounce can black beans, undrained
1 8-ounce can tomato sauce (or 8 ounce jarred sauce)
1 1/4 cups frozen corn
1 1/2 cups low-sodium vegetable broth
Preheat the grill to high heat. Add cauliflower, chili pepper, scallions, vegetable oil, chili powder, and cumin to a rimmed baking sheet and toss. Roast for 7 to 10 minutes until the vegetables are lightly browned.
Remove the rimmed baking sheet from the oven. Set the oven to 475. Add the beans (with their juice), tomato sauce, frozen corn, and vegetable broth to the cooked roasted vegetables and bake until heated through, about 25 minutes.
A portion is: 182 calories, 4.7 grams fat, 0.9 grams saturated fat, 32.1 grams carbohydrates, 8.1 grams sugar, 8.8 grams protein, 8.3 grams fiber, 300mg sodium, 5 green, 2 blue, 2 purple SmartPts
Point values are calculated by Snack Girl and are provided for informational purposes only. See all Snack Girl recipes
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