Slow Cooker Peach Chili (Print-Friendly Version)
Savor bold spices and sweet peaches simmered low and slow for a satisfying, crowd-pleasing chili.
# Ingredients You’ll Need:
01 -
1 lb ground beef or turkey (or plant-based meat for a vegetarian option)
02 -
1 medium onion, diced
03 -
2 cloves garlic, minced
04 -
2 cups fresh or canned peaches, diced (reserve 1/2 cup for garnish)
05 -
1 can (15 oz) kidney beans, drained and rinsed
06 -
1 can (15 oz) black beans, drained and rinsed
07 -
1 can (14 oz) diced tomatoes (with juice)
08 -
1 cup vegetable broth
09 -
2 tablespoons chili powder
10 -
1 tablespoon cumin
11 -
1 tablespoon smoked paprika
12 -
1 teaspoon cayenne pepper (adjust for spice preference)
13 -
Salt and pepper to taste
14 -
1 tablespoon olive oil
15 -
1 teaspoon lime juice
16 -
Chopped fresh cilantro, for garnish
17 -
Sour cream or Greek yogurt, for serving (optional)
18 -
Tortilla chips or crusty bread, for serving (optional)
# How to Make It:
01 -
In a skillet over medium heat, add olive oil. Once hot, add the ground meat, onion, and garlic. Cook until the meat is browned and the onion is translucent, about 5-7 minutes. Drain any excess fat if using beef.
02 -
Transfer the cooked meat mixture to the slow cooker. Add the diced peaches, kidney beans, black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir well to combine all ingredients.
03 -
Cover the slow cooker and set it on low for 6-8 hours or high for 3-4 hours. The longer the chili simmers, the more flavors will meld together.
04 -
Once cooked, stir in the lime juice and adjust seasoning if necessary. Serve the chili in bowls, garnished with reserved diced peaches, fresh cilantro, and a dollop of sour cream or Greek yogurt if desired.
05 -
Serve warm with tortilla chips or crusty bread for dipping. Enjoy the sweet and spicy fusion of flavors!
# Extra Suggestions:
01 -
Adjust spice level by modifying the amount of cayenne pepper.