Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 medium ripe but firm peaches, diced
- 2 tbsp olive oil, divided
- 1.5 lb ground pork or ground chicken
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 jalapeño, seeded and minced (optional)
- 1–2 chipotle chiles in adobo, minced, plus 1–2 tbsp adobo sauce
- 2 tsp ground cumin, 1.5 tsp smoked paprika, 1 tbsp chili powder
- 1 tsp dried oregano, 1.5–2 tsp kosher salt, black pepper
- 1 (28-oz) can fire-roasted diced tomatoes
- 1 cup low-sodium chicken broth
- 2 (15-oz) cans black beans, drained and rinsed
- 1–2 tbsp brown sugar or honey
- 2 tbsp fresh lime juice
- Fresh cilantro, sour cream, shredded cheese, lime wedges for serving
Do This
- 1. Heat oven to 400°F (200°C). Toss diced peaches with 1 tbsp olive oil, a pinch of salt, and 1 tsp brown sugar. Roast on a parchment-lined sheet 15–18 minutes until caramelized; set aside.
- 2. In a large pot, heat remaining 1 tbsp olive oil over medium-high. Brown ground pork or chicken, breaking it into small crumbles, 6–8 minutes. Drain excess fat if needed.
- 3. Add onion, bell pepper, jalapeño, and a pinch of salt. Cook, stirring, 5–7 minutes until softened. Stir in garlic and cook 1 minute.
- 4. Add cumin, smoked paprika, chili powder, oregano, minced chipotle and adobo sauce. Toast spices 1 minute, stirring constantly.
- 5. Stir in tomatoes and chicken broth. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook 20 minutes, stirring occasionally.
- 6. Add black beans, roasted peaches, brown sugar or honey, and lime juice. Simmer 10 more minutes. Taste and adjust salt, chipotle, and sweetness.
- 7. Rest 5 minutes off heat. Serve hot with cilantro, sour cream, cheese, and lime wedges.
Why You’ll Love This Recipe
- Roasted peaches add a juicy, caramelized sweetness that balances the smoky heat of chipotle.
- Flexible protein: use ground pork for richness or ground chicken for a lighter, leaner bowl.
- Makes a big pot that reheats beautifully for easy lunches or casual summer dinners.
- Familiar chili comfort with a fun, seasonal twist perfect for using up ripe peaches.
Grocery List
- Produce: Peaches (3), yellow onion, red bell pepper, garlic, jalapeño (optional), fresh cilantro, limes (2–3)
- Dairy: Sour cream, shredded Monterey Jack or cheddar, queso fresco (optional)
- Pantry: Olive oil, ground pork or chicken (1.5 lb), canned fire-roasted tomatoes (28 oz), canned black beans (2 × 15 oz), low-sodium chicken broth, canned chipotles in adobo, brown sugar or honey, ground cumin, smoked paprika, chili powder, dried oregano, kosher salt, black pepper, tortilla chips or crusty bread (optional)
Full Ingredients
For the Chili
- 3 medium ripe but firm peaches, pitted and cut into 3/4-inch dice
- 2 tbsp olive oil, divided
- 1–2 tsp light brown sugar (for roasting peaches)
- 1.5 lb ground pork or 93% lean ground chicken
- 1 large yellow onion, finely diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 small jalapeño, seeded and minced (optional for extra heat)
- 1–2 chipotle chiles in adobo, minced (start with 1 for mild, 2 for spicier)
- 1–2 tbsp adobo sauce from the chipotle can
- 2 tsp ground cumin
- 1.5 tsp smoked paprika
- 1 tbsp chili powder
- 1 tsp dried oregano
- 1.5–2 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 (28-oz) can fire-roasted diced tomatoes (with juices)
- 1 cup low-sodium chicken broth (plus up to 1/2 cup more as needed for thinner chili)
- 2 (15-oz) cans black beans, drained and rinsed
- 1–2 tbsp light brown sugar or honey, to taste (to balance the heat and acidity)
- 2 tbsp fresh lime juice (about 1 large lime), plus more to taste
For Serving (Optional but Recommended)
- Fresh cilantro leaves, chopped
- Sour cream or plain Greek yogurt
- Shredded Monterey Jack, cheddar, or crumbled queso fresco
- Lime wedges
- Tortilla chips or warm crusty bread
- Thinly sliced green onions
Step-by-Step Instructions
Step 1: Roast the peaches for maximum flavor
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Add the diced peaches to the baking sheet. Drizzle with 1 tbsp of the olive oil and sprinkle with 1–2 tsp light brown sugar and a small pinch of salt. Toss gently to coat, then spread the peaches into a single layer so they roast, not steam.
Roast for 15–18 minutes, stirring once halfway through, until the peaches are soft with caramelized, lightly browned edges. Remove from the oven and set aside. They will look juicy and a bit jammy; that is perfect.
Step 2: Brown the meat
While the peaches roast, heat the remaining 1 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the ground pork or chicken and 1/2 tsp of the salt. Cook, breaking the meat into small crumbles with a spoon or spatula, until it is no longer pink and has some browned bits on the bottom of the pot, about 6–8 minutes.
If there is a lot of excess fat in the pot (especially with pork), carefully spoon some off, leaving about 1–2 tablespoons to cook the vegetables and carry flavor.
Step 3: Soften the aromatics
Add the diced onion and red bell pepper to the browned meat. Sprinkle with another pinch of salt. Cook, stirring frequently, until the vegetables have softened and the onion is translucent, about 5–7 minutes.
Stir in the minced jalapeño (if using) and minced garlic. Cook for 1 minute more, stirring constantly so the garlic does not burn. The mixture should smell very fragrant.
Step 4: Toast the spices and add the chipotle
Sprinkle in the cumin, smoked paprika, chili powder, dried oregano, freshly ground black pepper, minced chipotle chiles, and 1–2 tbsp of the adobo sauce.
Stir constantly for about 1 minute to coat the meat and vegetables. Toasting the spices briefly in the hot fat will deepen their flavor and give your chili a richer, more complex base.
If anything starts to stick aggressively, lower the heat slightly and move quickly to the next step.
Step 5: Add tomatoes and broth, then simmer
Pour in the can of fire-roasted tomatoes (with all their juices) and 1 cup of chicken broth. Scrape the bottom of the pot with a wooden spoon to release any browned bits; those are packed with flavor.
Stir in 1 tsp of the remaining kosher salt. Bring the mixture up to a gentle boil over medium-high heat, then reduce the heat to maintain a steady, low simmer.
Partially cover the pot with a lid (leave it slightly ajar) and simmer for 20 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken slightly.
Step 6: Add beans and roasted peaches
After the 20-minute simmer, stir in the drained and rinsed black beans and all of the roasted peaches along with any juices on the baking sheet.
Add 1–2 tbsp brown sugar or honey (start with 1 tbsp) and the fresh lime juice. Stir well to combine. The sugar and lime help balance the smoky heat of the chipotle and the acidity of the tomatoes.
Let the chili simmer uncovered for another 10 minutes. If the chili looks too thick for your liking, stir in up to 1/2 cup additional broth. If it seems too thin, continue simmering a few extra minutes to reduce.
Step 7: Taste, adjust, and serve
Turn off the heat and let the chili rest for about 5 minutes. This short rest helps the flavors settle and thickens the chili slightly.
Taste and adjust: add more salt if needed, extra lime juice for brightness, another teaspoon of brown sugar or a drizzle of honey if you want more sweetness, or a bit more minced chipotle or adobo sauce if you would like more smoky heat.
Ladle the chili into warm bowls. Top with chopped cilantro, a spoonful of sour cream or Greek yogurt, shredded cheese or queso fresco, and sliced green onions. Finish with a squeeze of lime and serve with tortilla chips or crusty bread.
Pro Tips
- Roast the peaches until deeply caramelized. A little browning on the edges concentrates their flavor and keeps them from disappearing into the chili.
- Control the heat with chipotle. Start with 1 chile and 1 tbsp adobo; you can always stir in more at the end, but you cannot take it out once it is in.
- Adjust the thickness to your liking. For a thicker chili, simmer uncovered a bit longer. For a looser, soupier bowl, add a splash or two of broth.
- Do not skip the lime. That final hit of acidity brightens the entire pot and makes the smoky-sweet flavors pop.
- Make it ahead if you can. Like most chilis, this one tastes even better the next day after a night in the fridge.
Variations
- Turkey or beef version: Swap in lean ground turkey or ground beef for the pork or chicken. Keep everything else the same; just be sure to drain excess fat if using beef.
- Vegetarian peach-chipotle chili: Omit the meat and add an extra can of black beans plus 1 cup of corn kernels. Use vegetable broth instead of chicken broth.
- Extra-fruity summer twist: Replace half of the peaches with nectarines or add a handful of fresh or frozen corn in Step 6 for extra sweetness and texture.
Storage & Make-Ahead
Let the chili cool to room temperature before storing. Transfer to airtight containers and refrigerate for up to 4 days. The flavors will deepen as it rests, and the peaches will meld into the sauce for an even richer taste.
For longer storage, freeze in airtight containers or freezer bags for up to 3 months. Leave a little headroom in containers for expansion. Thaw overnight in the refrigerator, then reheat gently on the stove over medium-low heat, adding a splash of broth or water if it has thickened too much. Taste and refresh with a squeeze of lime and a pinch of salt before serving.
Leftovers are excellent over rice, spooned onto baked potatoes, or used as a topping for nachos.
Nutrition (per serving)
Approximate values per serving (1/6 of the recipe, without toppings): about 390 calories, 27 g protein, 11 g fat, 44 g carbohydrates, 12 g fiber, and 900 mg sodium. Values will vary based on the specific meat you use (pork vs. chicken), brands of canned ingredients, and how much salt and toppings you add.
