Who wants to play a game? It’s very easy. You guess what’s crockin’ away in my crockpot, and then I tell you if you’re right or wrong. Couldn’t be simpler. So… What’s in the crockpot?
Squashy Beefy Peachy Chili is in the crockpot!
Did you get it right?
Now I’ll explain how I made it. Like this game, it’s very easy. First, though, I must give credit where credit is due. I was inspired by a recipe on my friend Roni’s Green Lite Bites blog. But I didn’t have the patience, when I cooked it, to stand over a hot stove, so I adapted it for a Crockpot, and added and swapped a few ingredients.
It all starts with one pound cubed butternut squash. Some days I like peeling and chopping a butternut, but as I already established, I didn’t have the patience for such shenanigans that day, so I instead used a package of cubed butternut that I had bought from the produce section. I added one chopped yellow onion and one tablespoon chopped garlic (from a jar) too.
Next, some protein. I added one can of kidney beans, rinsed and drained, and one pound of ground beef. Even though you can pretty much just dump things into a Crockpot, I made sure to stir the ingredients at this point, just because ground meats can sometimes turn into dense, tough blobs in a slow cooker, and by stirring it, I broke up the meat before cooking.
Now time for the sauce. It’s one 15-ounce can of peaches, packed in juice, and one 7-ounce can of chipotle peppers in adobo sauce. Puree them together in your blender, and don’t drain either can – use the peach juice and the adobo sauce, too! I used my Magic Bullet, which wasn’t big enough for the contents of both cans, so I did them individually and mixed them together in a bowl.
Add the sauce to the Crockpot, and cook it for about three hours on high. You want the meat cooked through and the butternut to be tender, so it may take a little longer if you have bigger cubes of butternut, or a little less if the cubes are smaller.
That’s it! You’re done!
Serve up a piping hot bowl of chili and enjoy!
This chili is thick – I could eat it with a fork – but man oh man, was it flavorful. The chipotles in adobo sauce pack a punch in the heat department, but the sweetness from the peaches tones it down. The butternut adds a lot of body.
As Roni notes on her recipe, just using the chipotles and leaving out the adobo sauce would make it less spicy, but I like spicy food, so there was no way that was going to happen. The only thing I would do differently next time is chop up 4 or 5 of the peach slices from the can, instead of pureeing everything, just so the finished chili had an occasional peach chunk.
But that’s a minor quibble. All in all, it’s a healthy, flavorful, and very filling meal – and who couldn’t use another one of those in their lives?
Keep it up, David!
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