Cookbook

Sheet Pan Chili

by

Ingredients

  • 1 cup onion rouge, chopped
  • 2 Tbsp huile d'olive
  • 1/2 tsp poivre
  • 2 poivron rouge, 1 finely chopped,other 3/4" pieces
  • 2 poivron, idem
  • 2 gousse ail, hachees
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp oregano, dried
  • 1/2 tsp paprika, smoked
  • 1/4 tsp cayenne
  • 1 can tomate, 26 oz, chopped, with juice
  • 1 can haricots noirs, 15 oz drained, rinsed or pinto
  • 1 cup eau
  • 1/4 cup cilantro, finely chopped
  • avoca, chopped
  • oignon vert, thinly sliced
  • fromage, rape
  • creme sure

Instructions

Heat oven to 375 F.

Toss the red onion with the oil, and the pepper on a rimmed baking shee., Roast until the onion is soft and just starting to brown, about 12'.

Add the finely chopped red and green bell peppers, the garlic, chili powder, cumin, oregano, smoked paprika and cayenne. Stir to combine and cook until the peppers are soft, about 10'.

Remove the baking sheet from the oven and add the tomatoes, the black beans, the 3/4" bell pepper pieces, water, stirring gently.

Carefully cover the baking sheet with aluminum foil, cimping it loosely around the edges.

Roast 45', stirring mideway through the cooking, until the large pepper pieces are tender and the pan liquid has reduced somewhat.

Serve with toppings.

Journal.

Categories

Notes