When the crisp air rolls in and the leaves start to turn, there's nothing better than settling in with a warm, comforting meal that doesn’t take hours to prepare. Enter: Sheet Pan Chili — the ultimate easy, healthy, and flavor-packed dinner that’s perfect for busy fall weeknights.

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Why You’ll Love This Sheet Pan Chili

Traditional chili is a cold-weather classic, but this sheet pan twist makes it even easier. Everything roasts together in the oven, infusing the vegetables and ground meat with a deep flavor. Plus, there’s minimal cleanup (hello, one pan!), and the result is just as hearty and satisfying as the stovetop version.

And yes — it’s just as healthy as it is delicious. Packed with lean protein and nutrient-dense veggies, this chili is a feel-good meal you can enjoy all season long.

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Chili Toppings

In the oven, this sheet pan chili is topped with gluten free cornbread biscuits, but there's always room for more! Don't forget to top with your favorites!

• Shredded Cheese
• Cilantro
• Greek Yogurt
• Sour Cream
• Scallions
• Cilantro
• Avocado
• Crushed Tortilla Chips

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This Sheet Pan Chili is warm, flavorful, and fuss-free — exactly what we crave as the days get cooler. Give it a try this week, and it just may become your new go-to comfort food for the season!

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Ingredients for Sheet Pan Chili

• Ground beef or turkey
• Onion
• Bell Peppers
• Chicken or beef broth
• Diced tomatoes
• Oregano
• Chili powder
• Cumin
• Paprika
• Garlic Powder
• Olive oil
• Salt & pepper
• Optional toppings: Greek yogurt, shredded cheese, green onions, cilantro

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Steps to Make Sheet Pan Chili

1. Preheat the oven to 400 degrees. Lightly grease a sheet pan with olive oil.
2. Next, add the diced onion and peppers to one side of the sheet pan. Drizzle with olive oil. Then, crumble the ground beef on the other side of the sheet pan. Season the beef and veggies with salt and pepper.
3. Bake for 20 minutes, stirring once about halfway through. You will also need to break up the ground beef with a spoon or spatula.
4. In a small bowl, combine the broth, chili powder, oregano, cumin, paprika, and garlic powder. Pour over the meat/veggies and stir to combine.
5. See GF Cornbread Drop Biscuit recipe below. Top with gluten free cornbread drop biscuit dough.
6. Return to the oven for 20-22 minutes, until biscuits are golden brown.

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Gluten Free Cornbread Drop Biscuits

This recipe will make 4-5 drop biscuits.

• 1/4 c. + 2 Tbsp. corn meal
• 1/4 c. + 2 Tbsp. gluten free flour blend (with xanthan gum)
• 1/4 c. corn starch
• 1/2 Tbsp. baking powder
• 1/4 tsp. salt
• 1 tsp. brown sugar
• 4 Tbsp. butter, cold and cubed
• 1/2 c. milk

In a medium mixing bowl, stir the corn meal, gluten free flour, corn starch, baking powder, salt, and brown sugar. Then, use clean hands or a pastry blender to cut in the butter. Add the milk and stir until a sticky dough is formed.

Use a spoon or spatula to scoop 5 mound of biscuit dough over the beef/veggie mixture and lightly press down. If desired, season with a dash of chili powder.

Bake for 20-22 minutes, until golden brown.

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Storing Chili

Chili will last in the fridge for 4-5 days. It can also be frozen for up to 3 months.

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Craving more fall comfort food???

Gluten Free Tomato Tart

Pan-Seared Pork Chops with Sauteed Apples

Gluten Free Lasagna Soup