Five ingredients and twenty minutes are all you need to make the this tasty, smoky, spicy chili. Try it over spaghetti squash and topped with fresh green scallions.
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!