Slow Cooker Fig Jam Chili

In the world of culinary creations, few dishes can boast the unique combination of flavors that Fig Jam Chili Delight offers. This innovative recipe marries the natural sweetness of dried figs with the robust heartiness of traditional chili ingredients, resulting in a dish that is both comforting and exciting. The interplay between the rich, fruity notes of the figs and the deep, savory flavors of the chili creates a delightful balance that can surprise and satisfy even the most discerning palates.

Discover the unique flavors of Fig Jam Chili Delight, where sweet meets savory in a comforting dish. This innovative recipe combines the sweetness of dried figs with hearty chili ingredients, delivering an unforgettable taste experience. Perfect for customization, you can easily adapt it to your dietary preferences, whether vegetarian or meat-lover. Learn to create depth of flavor with sautéed vegetables and the right spices, and enjoy this wholesome meal that’s sure to impress at any gathering.

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Ingredients

2 cups dried figs, chopped

1 pound ground beef (or ground turkey for a lighter option)

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper, diced (any color)

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

1 can (15 oz) diced tomatoes, with juices

2 cups beef or vegetable broth

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon cinnamon

Salt and black pepper to taste

1 tablespoon olive oil

Fresh cilantro or parsley, for garnish

Sour cream (optional, for serving)

Instructions

Prep the Ingredients: Start by finely chopping the dried figs and dice the onion, bell pepper, and garlic.

Brown the Meat: In a skillet, heat olive oil over medium heat. Add the ground beef (or turkey) and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain any excess fat and transfer the meat to the slow cooker.

Sauté the Aromatics: In the same skillet, add the diced onion, bell pepper, and minced garlic. Sauté for about 3-4 minutes until they soften. Add the sautéed veggies to the slow cooker.

Add the Base Ingredients: To the slow cooker, add the chopped figs, drained kidney beans, diced tomatoes (with juices), and beef or vegetable broth.

Spice it Up: Stir in the chili powder, cumin, smoked paprika, cinnamon, salt, and black pepper. Mix everything well to ensure the spices coat the ingredients evenly.

Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the flavors meld and the chili is thick and hearty.

Garnish and Serve: Once cooked, give the chili a good stir. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro or parsley, and a dollop of sour cream if desired.

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