Sheet Pan Chili

1 medium red onion, finely chopped (1 cup)

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt, or more as needed

½ teaspoon freshly ground black pepper

2 medium red bell peppers, stemmed and seeded; 1 finely chopped, the other cut into 3/4-inch pieces

2 medium green bell peppers, stemmed and seeded; 1 finely chopped, the other cut into 3/4-inch pieces

2 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon Spanish smoked paprika (pimentón; sweet or hot)

¼ teaspoon ground cayenne pepper

26 ounces (3¼ cups) canned, no-salt-added chopped tomatoes, and their juices

About 11 ounces (3 cups) crumbled tempeh or veggie crumbles, such as Morning Star Farms brand (optional)

One 15-ounce can no-salt-added black beans or pinto beans, drained and rinsed

1 cup water

¼ cup finely chopped fresh cilantro

Chopped avocado, for serving

Thinly sliced scallions, for serving

Shredded cheese, for serving (optional)

Sour cream, for serving (optional)

Preheat the 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 3/4-inch 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.

Remove the baking sheet from the oven and add the tomatoes, tempeh or veggie crumbles, if using, the black beans, the 3/4-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 serve with toppings of your choice. Serve with corn bread or tortilla chips, or spoon it over macaroni and cheese.

Serves 6 to 8 (makes 8 cups)

Nutrition | Per serving (based on 8): 150 calories, 7 g protein, 24 g carbohydrates, 4 g fat, 1 g saturated fat, 0 mg cholesterol, 190 mg sodium, 8 g dietary fiber, 6 g sugar

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