Slow Cooker Fig Jam Chili

When it comes to comfort food, few dishes can rival the heartiness and warmth of chili. However, if you're looking to elevate this classic dish to new heights, consider the innovative combination of flavors found in Slow Cooker Fig Jam Chili. This recipe offers a delightful fusion of savory and sweet, blending the rich, spicy elements of traditional chili with the unique sweetness of fig jam. The result is a dish that not only satisfies the palate but also warms the soul.

Discover the unique taste of Slow Cooker Fig Jam Chili, a heartwarming dish that combines savory and sweet flavors for a delightful culinary experience. This recipe is perfect for busy weeknights or family gatherings, offering convenience without compromising on taste. Packed with protein from lean meats and beans, plus nutritious veggies, this chili is both wholesome and satisfying. Enjoy the unexpected sweetness of fig jam alongside classic chili elements for a meal that warms the soul.

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Ingredients

1 lb ground beef (or turkey for a leaner option)

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

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

1 can (28 oz) crushed tomatoes

1 cup fig jam (preferably homemade or high-quality)

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 jalapeño, finely chopped (adjust for spice preference)

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon salt (or to taste)

¼ teaspoon black pepper

1 cup corn kernels (fresh, frozen, or canned)

Fresh cilantro or parsley for garnish (optional)

Sour cream or Greek yogurt for serving (optional)

Instructions

Brown the Meat: In a skillet over medium heat, brown the ground beef or turkey until fully cooked, breaking it apart as it cooks. Drain excess grease and set aside.

Prep the Veggies: In the slow cooker, combine the diced onion, minced garlic, diced red bell pepper, and jalapeño.

Combine Ingredients: Add the browned meat, kidney beans, black beans, crushed tomatoes, fig jam, chili powder, cumin, smoked paprika, salt, and black pepper to the slow cooker. Stir well to mix all ingredients together.

Cook in Slow Cooker: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chili is heated through and flavors have melded.

Add Corn: About 30 minutes before serving, stir in the corn kernels, allowing them to heat through.

Garnish and Serve: Taste and adjust seasoning as necessary. Ladle the chili into bowls and garnish with fresh cilantro or parsley. Serve with a dollop of sour cream or Greek yogurt if desired.

Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6-8