Slow Cooker Fruit Pizza Chili

In the world of culinary innovation, few dishes can claim the title of being as adventurous and satisfying as the Tropical Delight Fruit Pizza Chili. This recipe stands out as an intriguing blend of sweet and savory flavors, harmonizing the rich, hearty essence of chili with the vibrant, refreshing notes of a fruit pizza. This innovative dish not only tantalizes the taste buds but also presents a health-conscious alternative that families and friends will adore, making it an ideal centerpiece for gatherings or a delightful dinner option at home.

Discover the culinary fusion of Tropical Delight Fruit Pizza Chili, where sweet meets savory in a unique and satisfying dish. Combining hearty chili with delightful tropical fruits, this recipe offers a health-conscious option that’s perfect for gatherings or family meals. The wholesome crust made from rolled oats and almond flour adds texture and nutrition, while fresh toppings like pineapple and mango provide vibrant flavors. Get ready to impress your loved ones with this inventive twist on classic favorites!

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Ingredients

For the Fruit Pizza Base:

1 cup rolled oats

1 cup almond flour

1/4 cup coconut sugar

1 teaspoon baking powder

1 teaspoon vanilla extract

1/4 cup unsweetened applesauce

1/4 cup maple syrup

Pinch of salt

For the Chili:

2 cups canned kidney beans, rinsed and drained

1 cup diced tomatoes (canned or fresh)

1 cup chopped bell peppers (mix of colors)

1/2 cup corn (fresh or frozen)

1 medium onion, chopped

2 cloves garlic, minced

2 tablespoons chili powder

1 tablespoon cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (optional, for heat)

Salt and pepper to taste

For the Tropical Fruit Toppings:

1 cup fresh pineapple, diced

1 cup strawberries, sliced

1 banana, sliced

1/2 cup shredded coconut

Fresh mint leaves for garnish

Lime wedges for a zesty finish

Instructions

Prepare the Fruit Pizza Base:

- In a large bowl, mix together the rolled oats, almond flour, coconut sugar, baking powder, and a pinch of salt.

- In another bowl, combine the vanilla extract, applesauce, and maple syrup. Stir until well blended.

- Pour the wet ingredients into the dry ingredients and mix until a dough forms.

- Press the dough into the bottom of a greased slow cooker insert, creating an even layer. Leave a little space around the edges for the chili later on.

Cook the Chili:

- In a skillet over medium heat, sauté the chopped onion and minced garlic until translucent, about 3-4 minutes.

- Add the diced tomatoes, kidney beans, bell peppers, corn, chili powder, cumin, smoked paprika, and cayenne pepper to the skillet. Season with salt and pepper.

- Stir well and let it simmer for about 5 minutes before pouring the chili mixture over the fruit pizza base in the slow cooker.

Slow Cook:

- Cover the slow cooker and set it to low heat. Cook for 4-6 hours or until the chili is heated through and the flavors meld together.

Prepare the Tropical Fruit Toppings:

- When the chili is ready, remove the lid and let it cool slightly. Meanwhile, prepare your fresh fruit toppings by slicing the strawberries and banana, and dicing the pineapple.

- Once the chili has cooled for a few minutes, as the fruit pizza base will be hot, layer the fresh fruits evenly over the top.

Serve and Garnish:

- To serve, scoop a generous portion of the chili onto a plate, and pile some of the tropical fruit on top. Sprinkle shredded coconut and garnish with fresh mint leaves.

- Add a lime wedge on the side for a refreshing zesty finish.

Prep Time, Total Time, Servings: 20 minutes | 6 hours | Serves 6-8