Slow Cooker Taco Chili Recipe is that easy recipe that you can throw into your crock pot and you know that dinner is going to be delicious and so easy.
This Slow Cooker Taco Chili Recipe is warm, satisfying and perfect for any day of the week. It is a great dump and go meal that everyone will enjoy. That is what I call a win.
If you want more great slow cooker recipes, check here.
MORE CHILI RECIPES YOU MIGHT LIKE
White Chicken Chili | Award Winning Chili Recipe | Three Bean Chili (Vegan)
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What We Love About This Taco Chili Recipe
Taco Chili combines all the warm comfort of chili with the flavors of beef tacos. Plus, it’s easy to make. Great chili with taco flavor AND easy to make. How can you go wrong with that?
- 5 Minute Prep: The hardest part will be browning the lean ground beef or ground turkey.
- Easy Ingredients: All found in pantry or fridge.
- Family Friendly: If your family loves tacos and chili then this recipe is a winner.
- Adaptable: Can make it low-carbohydrates, dairy free, etc…
- Makes Great Leftovers: Great for on top of rice, noodles or even a baked potato.
Ingredient Notes for Taco Chili
- Ground Beef: A nice 80/20 blend is perfect for this recipe.
- Black Beans: You will want to use the liquid for this recipe too.
- Kidney Beans
- Corn: Also, with liquid.
- Taco Seasoning: Click the link for this recipe or use your favorite packet.
Equipment Needed for Chili con Carne Slow Cooker
- Crock Pot
- Measuring Spoons
- Can Opener
How to Make Chili Con Carne Slow Cooker Recipe
These are the basic steps for making crockpot bean chili. Please refer to the recipe card below for more detailed instructions, calories and nutritional information.
STEP 1: BROWN
First, saute beef or turkey until no longer pink drain fat and transfer to the bowl of your slow cooker.
STEP 2: DUMP
Then add remaining ingredients to slow cooker and stir to combine.
STEP 3: COOK
Finally, cook on low for six hours or high for four hours. Lastly, top with all your favorite toppings such as, diced tomatoes, sour cream, fresh cilantro or jalapeno peppers, avocado and tortilla chips.
Prep and Storage Tips Best Crock Pot Chili Recipe
HOW TO MAKE THIS RECIPE AHEAD OF TIME
Begin by browning the meat ahead of time and keep it in an airtight container and keep in the refrigerator until ready to use, this will truly cut down on the prep time.
HOW TO STORE THIS RECIPE
Store any leftover chili in an airtight container.
HOW TO FREEZE THIS RECIPE
Freeze the leftovers in an airtight container in the freezer for up to six months.
HOW TO REHEAT THIS TACO CHILI RECIPE
Thaw the chili in the refrigerator and warm in the microwave or in a pan or large skillet on the stove top. Bring to a low boil on medium-high heat.
Frequently Asked Questions about Crockpot Bean Chili
Really it is easy to add some low sodium taco seasoning, and use a leaner protein such as ground turkey or ground chicken for your Slow Cooker Taco Chili.
Indeed try pinto beans, garbanzo beans or whichever you have or prefer.
Of course, try making more so that you can make one for dinner and a make ahead dish for later.
The homemade taco blend is great for this recipe, however, try kosher salt,minced garlic, chili powder, cumin or other warm spices.
Expert Tips for Making This Soup Recipe
- Add Hot Sauce: A teaspoon or two of hot sauce really gives it a kick.
- Variation tip: Rotel tomatoes in the can can be added with some chicken broth in place of the liquid from the cans.
- Alternate cooking method tip: A dutch oven or Instant pot can be used to make this recipe.
- Dietary consideration tip: Feel free to add more vegetables to add more fiber.
What to Serve with Slow Cooker Taco Chili
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Slow Cooker Taco Chili
Ingredients
- 1 lb Ground beef or ground turkey
- 15 ounces Black beans, with liquid
- 15 ounces Kidney beans, with liquid
- 15 ounces Whole kernel corn, with liquid
- 2 Tablespoons Taco Seasoning
- 2 cups Water
- Tortilla strips, shredded cheddar cheese and green onions as toppings
Instructions
- Brown beef or turkey until no longer pink drain fat and transfer to the bowl of your slow cooker
- Add remaining ingredients to slow cooker and stir to combine
- Cook on low for six hours or high for four hours
Expert Tips
- Add Hot Sauce: A teaspoon or two of hot sauce really gives it a kick.
- Variation tip: Rotel tomatoes in the can can be added with some chicken broth in place of the liquid from the cans.
- Alternate cooking method tip: A dutch oven or Instant pot can be used to make this recipe.
- Dietary consideration tip: Feel free to add more vegetables to add more fiber.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
This recipe is my personal adaption of an ethnic inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
Your recipe does not mention tomato sauce or green chilies. I am sure it will taste good but I am disappointed that it is going to be a very watery dinner.
What else is added? Seems more ingredients than listed. Looks relish! Can’t wait to try!
It’s topped with tortilla strips, shredded cheddar and sliced green onions. Enjoy 🙂