Peachy Pepper-Pot Chili

Calories 4305.04kcal
Author Liz Mays


  • 2 lbs. ground beef
  • 28- oz can crushed tomatoes
  • 16- oz jar salsa
  • 15- oz can sliced peaches in heavy syrup
  • 15- oz can chili beans
  • 15- oz can light red kidney beans rinsed and drained
  • 15- oz can dark red kidney beans rinsed and drained
  • 1/2 onion diced
  • 1 habanero pepper remove stem but not seeds
  • 3 jalapeno peppers chopped fine, don't remove seeds
  • 1 poblano chili pepper chopped with seeds removed, not as fine
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp salt
  • 4 tbsp chili powder


  • Brown ground beef, drain off fat; set aside.
  • In a blender, combine 1/2 cup crushed tomatoes, peaches w/ syrup and habanero pepper. Blend very thoroughly until smooth.
  • Put remainder of crushed tomatoes, peach/pepper blend, chili beans, salsa and kidney beans into pot. Add ground beef and place on burner over medium heat.
  • Add jalapenos, poblano, onion, cilantro and salt to pot.
  • Cook on medium until heated through, then reduce to low. Simmer, covered for about 1 1/2 hours. Add chili powder; simmer one more hour.


Top with cheese or as desired.


Calories: 4305.04kcal | Carbohydrates: 391.01g | Protein: 266.5g | Fat: 198.43g | Saturated Fat: 72.31g | Cholesterol: 644.1mg | Sodium: 16543.1mg | Potassium: 12625.56mg | Fiber: 116.77g | Sugar: 129.8g | Vitamin A: 15851.44IU | Vitamin C: 289.38mg | Calcium: 1099.14mg | Iron: 62.46mg