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Balsamic vinaigrette, a staple in many kitchens, is a salad dressing made from balsamic vinegar, oil, and various seasonings. Its flavor profile is a harmonious blend of acidity, sweetness, and a touch of richness that can transform a dish. When added to chili, balsamic vinaigrette introduces a unique depth that complements the savory elements of the dish. The vinegar’s tanginess balances the heat of the chili peppers, while its natural sweetness rounds out the overall flavor, making each bite a delightful experience.

Slow Cooker Balsamic Vinaigrette Chili

Elevate your comfort food game with Slow Cooker Balsamic Vinaigrette Chili! This innovative take on a classic chili combines hearty flavors with the tangy depth of balsamic vinaigrette, creating a dish that's both nourishing and satisfying. Perfect for busy days, simply toss in your ingredients and let the slow cooker work its magic. Enjoy a delicious, stress-free meal that warms the heart and fills the belly, making it ideal for family dinners or gatherings with friends. Discover how to create this flavorful dish with simple ingredients and a few easy steps!
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Ingredients
  

1 lb ground turkey or beef

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

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

1 can (15 oz) diced tomatoes (with juices)

1 cup corn (frozen or canned)

1 medium onion, chopped

2 cloves garlic, minced

1 bell pepper (red or green), chopped

1 tablespoon chili powder

1 tablespoon cumin

1 teaspoon smoked paprika

½ teaspoon salt (adjust to taste)

½ teaspoon black pepper

1 cup balsamic vinaigrette dressing

1 cup vegetable broth (or water for a lighter base)

Fresh parsley or cilantro for garnish (optional)

Shredded cheese and sour cream for topping (optional)

Instructions
 

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

    Prepare the Slow Cooker: In a large slow cooker, add the cooked meat along with the chopped onion, bell pepper, and minced garlic. Stir to combine.

      Add Beans and Vegetables: To the slow cooker, add the black beans, kidney beans, diced tomatoes, and corn. Mix well to distribute all ingredients evenly.

        Season the Mixture: Sprinkle the chili powder, cumin, smoked paprika, salt, and black pepper over the mixture. Stir to incorporate the spices thoroughly.

          Incorporate Liquids: Pour the balsamic vinaigrette dressing and vegetable broth over the chili ingredients. Stir gently to combine everything 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 are well combined.

              Finish and Serve: Once cooked, taste and adjust seasoning if necessary. Serve hot in bowls, topped with shredded cheese, sour cream, and fresh herbs if desired.

                Enjoy your unique and hearty Slow Cooker Balsamic Vinaigrette Chili!

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