We don’t know about you, but sometimes we crave a juicy peach…in the middle of winter. Thankfully, with canned peaches, even a dreary Winter day in February can become bright and oh so sweet!
February is Canned Food Month but really any month can and should be a celebration of canned foods. It’s always great to have seasonal fresh fruit and vegetables on-hand but depending on the time of year, not everything is readily available or can be very expensive.
Typically, canned produce is about half the price of comparable produce with the potential of less waste because of their sustained shelf life.
But there isn’t any sacrifice when it comes to the nutritional aspect. In the case of California cling peaches, they are picked and packed usually within 24 hours so they retain their appearance, texture, flavour and nutritional content. They are packed with a touch of sugar or fruit juice and that’s it.
In fact, according to one study at Oregon State University, canned peaches are higher in antioxidants and Vitamin A and almost 4x higher in Vitamin C and 10x higher in folate than fresh peaches.
When you have a cupboard full of canned goods, you can imagine yourself in Kitchen Stadium and embrace your inner Iron Chef. So we threw a challenge out to Jacqueline from Cooking with Jax to create a recipe using 3 canned goods while incorporating canned California cling peaches in a not-so-obvious way. Jax create Chipotle Peach Chili, which is really the perfect way to stretch the budget, get veggies (and fruit) onto the table and have it turn into tasty leftovers for days.
Next time you’re in a rut as to what to make for dinner, remember to check out your pantry of canned goods and let your mind go wild. Your family, your body and your wallet will thank you!
For more recipe ideas, be sure to check out the Recipe Section from the California Cling Peach growers, this colourful Peach and Barley Salad, or all the ways to use canned peaches from breakfast all the way to dessert!
Now we turn it over to Jax with a few of her own words on her hearty Chipotle Peach Chili:
In the long winter months, chili is a great household staple. It’s relatively inexpensive to make, and you can make a huge batch of it with very little effort.
Not only do most of the ingredients keep in the pantry for months, making it easy to stock up on supplies ahead of time, the chili itself tastes even better as leftovers, and freezes really well for easy future meals.
The peaches add a nice, natural sweetness to the chili, and give the recipe a summery feel even in the middle of winter.
Chipotle Peach Chili and Canned Food Month
- 1 lb Ground Beef
- 1 Green Pepper
- 1 Medium Onion
- 2 796ml Cans Diced Tomatoes
- 1 15 oz Can California Cling Peaches (whole, or sliced)
- 1 540ml Can Black Beans
- 1 540ml Can Kidney Beans
- 1 341ml Can Corn
- 1 156ml Can Tomato Paste
- 2 tbsp Chili Powder
- 1-2 Canned Chipotle Chili’s
- 1 tsp Granulated Garlic
- 1 Can Sliced California Cling Peaches
- Fresh Parsley
- Brown ground beef in a medium frying pan set to medium heat.
- While the beef browns, chop pepper and onion into medium size pieces.
- Drain excess fat from ground beef, then add pepper and onions, frying until onions are translucent.
- Add remaining ingredients (including all of the juices from the canned goods), and simmer for a minimum of 2 hours, until flavors are combined and the majority of the liquid has reduced.
- Top each bowl with a few slices of canned peaches and a sprig of fresh parsley for a splash of colour.