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Fruity Chili Recipe

Payne Caitlyn
This fruity chili is a sweet spin on an American favorite.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Soup
Servings 8
Calories 259 kcal

Ingredients
  

  • 2 14 ounce cans tomato sauce
  • 2 15 ounce cans kidney beans, rinsed and drained
  • 4 tablespoons chili powder divided
  • 2 tablespoons white sugar divided
  • 1/4 teaspoon cayenne pepper divided (Optional)
  • 1 pound ground beef
  • 1 teaspoon cooking oil
  • ½ red onion chopped
  • 1 banana pepper chopped
  • 1 apple - peeled cored, and chopped
  • 1 peach - peeled pitted, and chopped

Instructions
 

  • Combine tomato sauce, kidney beans, 2 tablespoons chili powder, 1 tablespoon sugar, and 1⁄8 teaspoon cayenne pepper in a large saucepan; bring to a simmer over low heat.
  • Place a large skillet over medium-high heat; place ground beef in the skillet; season with remaining 2 tablespoons chili powder, 1 tablespoon sugar, and 1⁄8 teaspoon cayenne pepper; cook until brown; add to sauce mixture.
  • Heat oil in a small skillet over medium-high heat; cook onion in oil until slightly browned; add to sauce mixture, along with apple, peach, and banana pepper. Allow to simmer another 1 to 2 minutes until hot.