Slow Cooker Fig Jam Chili

Chili is a beloved dish that brings warmth and comfort, especially on chilly evenings. But what if you could elevate this classic comfort food with an unexpected twist? Enter Slow Cooker Fig Jam Chili—a unique fusion of savory and sweet that tantalizes the palate. This recipe combines the rich, hearty flavors of traditional chili with the exquisite sweetness of fig jam, creating a delightful balance that will leave you craving more.

Elevate your chili game with this unique Slow Cooker Fig Jam Chili recipe! Combining savory and sweet elements, this dish features traditional flavors enhanced by fig jam, creating a rich and satisfying meal. Perfect for both meat lovers and vegetarians, it can be customized to fit any dietary preference. Enjoy the convenience of a slow cooker while experiencing a delightful blend of spices and textures. Perfect for cozy nights or gatherings, this chili is sure to impress!

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Ingredients

1 lb ground beef (or plant-based ground meat for a vegetarian option)

1 large onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 can (15 oz) kidney beans, rinsed and drained

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) diced tomatoes with green chilies

1 cup homemade or store-bought fig jam

2 cups vegetable broth (or beef broth)

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper

1 cup corn kernels (frozen or fresh)

Fresh cilantro, for garnish (optional)

Sour cream or Greek yogurt, for serving (optional)

Shredded cheese, for serving (optional)

Instructions

Brown the Meat: Begin by heating a large skillet over medium heat. Add the ground beef (or plant-based ground meat) and cook until thoroughly browned, breaking it apart with a spatula as it cooks. This should take about 5-7 minutes.

Sauté the Vegetables: Into the skillet, toss in the diced onion, minced garlic, and diced red bell pepper. Cook for another 5 minutes or until the onions become translucent and the peppers are tender.

Transfer to Slow Cooker: Once your meat and vegetables are cooked, carefully transfer this mixture into the slow cooker.

Combine Ingredients: Pour the rinsed kidney beans, black beans, diced tomatoes (with all their juices), fig jam, and vegetable broth into the slow cooker. Stir the mixture well to ensure all ingredients are evenly distributed.

Seasoning: Sprinkle the chili powder, ground cumin, smoked paprika, salt, and black pepper over the top. Mix everything gently to fully incorporate the spices into the chili mixture.

Slow Cook: Cover the slow cooker with its lid and set it to cook on low for 6-8 hours, or on high for 3-4 hours. Stir occasionally, if possible, to ensure even cooking.

Add Corn: About 30 minutes before you plan to serve the chili, stir in the corn kernels. This will allow them to heat through and meld into the dish beautifully.

Final Taste Adjustments: Once the cooking time is complete, taste your chili and adjust the seasoning, adding more salt or spices as desired.

Serve and Garnish: Ladle the hot chili into bowls, garnishing each serving with fresh cilantro. You can add a dollop of sour cream or Greek yogurt on top, and sprinkle with shredded cheese for extra richness if you wish.

Prep Time, Total Time, Servings: 15 minutes | 8 hours (slow cooker) | 6-8 servings

- Presentation Tips: Serve the chili in vibrant bowls for an eye-catching display. Consider placing extra lime wedges on the side for a zesty finishing touch!