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Slow Cooker Fig Jam Chili is a delightful twist on a beloved classic, combining the rich, hearty flavors of traditional chili with the unique sweetness of fig jam. This innovative recipe showcases how unexpected ingredients can elevate everyday dishes, making them more exciting and memorable. The balance of savory and sweet in this chili not only tantalizes the taste buds but also offers a comforting meal perfect for any occasion.

Slow Cooker Fig Jam Chili

Discover a unique twist on a classic favorite with Slow Cooker Fig Jam Chili. This delightful recipe blends the hearty flavors of traditional chili with the sweet richness of fig jam. Perfectly cooked in a slow cooker, this dish harmonizes savory spices, protein-rich beans, and fresh vegetables for a meal that's both comforting and satisfying. Whether you prefer meat or a vegetarian option, this chili caters to all. Elevate your dinner with this innovative and flavorful recipe that invites everyone to the table.
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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
 

In a large skillet over medium heat, brown the ground beef until fully cooked.

    Add the diced onion, garlic, and red bell pepper to the skillet. Cook for about 5 minutes or until the vegetables are softened.

      Transfer the meat and vegetable mixture to the slow cooker.

        Add in the kidney beans, black beans, diced tomatoes (with their juice), fig jam, and vegetable broth.

          Sprinkle the chili powder, cumin, smoked paprika, salt, and black pepper over the mixture. Stir well to combine all the ingredients.

            Cover and cook on low for 6-8 hours, or high for 3-4 hours, stirring occasionally.

              About 30 minutes before serving, stir in the corn kernels, allowing them to heat through and blend with the flavors.

                Once cooked, taste and adjust seasonings if necessary.

                  Serve hot, garnished with fresh cilantro, and a dollop of sour cream or Greek yogurt. Top with shredded cheese if desired.

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