Sheet Pan Chili-Spiced Beef with Roasted Vegetables
A hearty sheet pan meal featuring ground beef seasoned with smoky chili spices, roasted alongside colorful vegetables for a balanced and flavorful dinner. This American-inspired beef recipe (gluten free), ready in about 40 minutes, pairs ground beef, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb ground beef
- 1 medium, diced into 1-inch pieces red bell pepper
- 1 medium, diced into 1-inch pieces yellow bell pepper
- 1 medium, cut into wedges red onion
- 1 medium, sliced into 1/2-inch rounds zucchini
- 3 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped (optional for garnish) fresh cilantro
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, combine 1 lb ground beef with 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper; mix thoroughly to coat the beef evenly.
- Step 2: On a large rimmed baking sheet, toss 1 diced red bell pepper, 1 diced yellow bell pepper, 1 medium red onion cut into wedges, and 1 sliced zucchini with 3 tbsp olive oil and a pinch of salt until well coated; spread in a single layer.
- Step 3: Crumble the seasoned ground beef over the vegetables in small clumps and place the baking sheet in the preheated oven. Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and beef is cooked through and slightly browned.
- Step 4: Remove from oven and sprinkle 1/4 cup chopped fresh cilantro over the top, if desired, before serving.
Frequently asked questions
How long does Sheet Pan Chili-Spiced Beef with Roasted Vegetables take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Chili-Spiced Beef with Roasted Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.
Can I substitute ingredients in Sheet Pan Chili-Spiced Beef with Roasted Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Chili-Spiced Beef with Roasted Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sheet Pan Chili-Spiced Beef with Roasted Vegetables gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
