Peach Chipotle Chili with Black Beans is the easiest, tastiest chili you will ever make. Five ingredients.
Five!
Three of which may be in your pantry right now.
It's a cold and brutally windy day here in Maryland. When I got home from the gym this morning, I couldn't get the idea of a warm bowl of chili out of my head.
I haven't gone grocery shopping since last weekend, so I didn't have much to work with. Thankfully, frozen ground beef, onion and those three cans from my pantry were all I needed.
How did the family like it?
The Husband said it was the best chili I've ever made. Now, mind you, he NEVER likes my chilies--probably because they are more vegetables than meat. I usually can't help myself. Today, however, my hands were tied. I had nothing fresh in the fridge.
The 13-Year-Old enjoyed it as well. It was slightly too spicy for him, but he's starting to appreciate a little bit of heat. Unlike The Husband, he always likes my chili. He and I are kindred food spirits. The kid likes pretty much anything.
The 7-Year-Old? I didn't even bother. For starters, I knew it would be too spicy for him. Plus, he's still in that ew-it's-all-mixed-toegther stage.
Me? I could eat the hole, damn batch. That's how much I liked it. Especially over spaghetti squash with a pumpkin corn muffin on the side. It was the perfect meal on a cold, windy day.
(Pumpkin corn muffin recipe coming soon!)
Peach Chipotle Chili with Black Beans
Ingredients
- 21.44 oz Ground Beef
- 1 onion chopped 150g
- 1 15 oz can of peaches in light syrup drained
- 1 7 oz can of chipotle peppers
- 1 15.5 oz can of black beans drained and rinsed
Instructions
- Brown the ground beef with the onion and a pinch of salt.21.44 oz Ground Beef, 1 onion chopped
- While the meat is browning, puree the peaches and chipotle peppers together to make the sauce.1 15 oz can of peaches in light syrup, 1 7 oz can of chipotle peppers
- Once the meat is browned, add the sauce and black beans. Bring everything to a slow boil over medium heat and then lower to a simmer. Let cook for at least 10 minutes.1 15.5 oz can of black beans drained and rinsed
Notes
- An odd amount of beef, I know, but that's what the package I bought weighed. A pound or a pound and a half would be fine. It just may be a more "saucy" if you use less.
- If you are worried about the heat, puree only the peppers with the peaches and not the sauce in the can. I puree the entire contents of the chipotle peppers because I wanted the heat. Skipping the sauce would tone it down a bit.
- If you do want to add more veggies, some diced bell or poblano peppers would be a great addition!
- Update: I now add a bit of tomato paste to deeped the flavor even more, especially when I have some time to let it simmer. Yum!
Do you drain the peaches before puree-ing them? (in other words, do you include the light syrup?)
Yes! I drain them. Thanks for catching that. I'll edit the recipe.
What a great idea! I love the mixture of peaches with the peppers.