Slow Cooker Fig Jam Chili

In the world of comfort food, few dishes can rival the heartiness and warmth of a well-made chili. This beloved dish has a rich history, evolving through countless regional variations and family recipes, often serving as a centerpiece for gatherings and cozy nights in. Each bowl of chili tells a story, whether it’s a spicy Texan version, a bean-heavy vegetarian alternative, or a unique fusion that brings unexpected flavors together. One such innovative creation is the Slow Cooker Fig Jam Chili, a recipe that marries the traditional essence of chili with the surprising sweetness of fig jam.

Discover a delightful twist on a classic comfort food with Slow Cooker Fig Jam Chili. This unique recipe combines the warmth of traditional chili with the surprising sweetness of fig jam, creating a balanced flavor profile that’s both comforting and intriguing. Packed with wholesome ingredients like beans, tomatoes, and spices, this easy-to-prepare dish is perfect for chilly nights or gatherings. Enjoy a satisfying bowl that nourishes both body and spirit.

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Ingredients

1 lb ground beef (or lean turkey for a lighter 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 based on your 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 medium skillet set over medium heat, add the ground beef or turkey. Cook until it is nicely browned and fully cooked through, using a spatula to break it apart as it cooks. Once cooked, drain off any excess fat and set the meat aside.

Prep the Veggies: In your slow cooker, add the diced onion, minced garlic, diced red bell pepper, and finely chopped jalapeño. Stir to combine.

Combine Ingredients: To the slow cooker, add the browned meat along with the kidney beans, black beans, crushed tomatoes, fig jam, chili powder, ground cumin, smoked paprika, salt, and black pepper. Mix all ingredients thoroughly to ensure an even distribution of flavors.

Cook in Slow Cooker: 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, until the chili is heated through and the flavors have melded beautifully.

Add Corn: About 30 minutes prior to serving, stir in the corn kernels and allow them to heat through. This will add a sweet crunch and freshness to your chili.

Garnish and Serve: Before serving, taste the chili and adjust the seasoning if needed. Ladle the chili into bowls and garnish with fresh cilantro or parsley for a pop of color. For a creamy finish, add a dollop of sour cream or Greek yogurt on top if desired.

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

Presentation Tips: Serve the chili in rustic bowls topped with vibrant herbs and a swirl of sour cream for an inviting appearance. Pair with crusty bread for a comforting meal!