February 25, 2026 13 Comments Go to recipe
This Sheet Pan Roasted Vegetarian Chili is so easy! All you need to do is clean a 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 chili roasted vegetables?
If you like meat in your chili, you might go vegetarian after tasting this version.
Roasting vegetables deepens their flavor and highlights their sweetness. All that bitterness that people hate in vegetables disappears when you roast them. Caramelization that occurs at high temperatures makes vegetables sweeter.
I recommend roasting your vegetables for years. Check out my roasted winter vegetables recipe or my baked asparagus.
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, a poblano pepper and green onions. If you can’t find poblano peppers, don’t worry! Just use a red or green pepper.
All you need for successful roasting 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 touch to this method is that you end up toasting the cumin and chili powder to enhance their flavor. I think the best chili is a flavorful chili and you don’t need meat! You need a few cooking tips to get that umami flavor that meat provides (and that we all love).
Have you ever made roasted vegetarian chili? What did you think of it?
Roasted Vegetable Chili Recipe
Makes 4 servings
Preparation time: 10 minutes
Cooking time: 35 minutes
Total duration: 45 minutes
Ingredients
1 head of cauliflower, cut into small florets
1 poblano pepper, seeded and diced
4 green onions, chopped
1 tablespoon of vegetable oil
1 tablespoon chili powder
1 teaspoon of ground cumin
1 15-ounce can black beans, undrained
1 8-ounce can tomato sauce (or 8-ounce jarred sauce)
1 1/4 cup frozen corn
1 1/2 cups low-sodium vegetable broth
Instructions
Preheat grill to high. Add the cauliflower, chili pepper, green onions, vegetable oil, chili powder and cumin to a rimmed baking sheet and toss. Grill for 7 to 10 minutes until vegetables are lightly browned.
Remove the rimmed baking sheet from the oven. Set the oven to 475°. Add the beans (with their juices), tomato sauce, frozen corn and vegetable stock to the cooked roasted vegetables and bake until heated through – about 25 minutes.
Nutrition Facts
One serving East: 182 calories, 4.7g fat, 0.9g saturated fats, 32.1g carbohydrates, 8.1g sugar, 8.8g protein, 8.3g 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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