My Slow Cooker Taco Chili is a recipe you can throw into the crock pot and get on with the rest of your busy day. It’s so easy and delicious I love making it on a cold day.
My guys love chili. I am always try to find new ways to make this hearty favorite. They love my venison chili and my 3 bean chili.
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Why this Slow Cooker Taco Chili Recipe is a Keeper
This slow cooker taco chili is a definite keeper for a multitude of reasons, making it a reliable and delicious staple in any kitchen:
- Effortless Convenience: The slow cooker does all the work, allowing you to set it and forget it, freeing up your time for other tasks.
- Deep, Rich Flavors: The long, slow cooking process allows the taco flavors and ingredients to meld together beautifully, creating a complex and satisfying flavor profile.
- Versatility: Crock pot taco chili is incredibly versatile and can be used in various ways, from traditional chili bowls to taco fillings, nachos, and more.
- Meal Prep Champion: It’s perfect for meal prepping, as you can make a big batch and enjoy it throughout the week or freeze it for later.
- Budget-Friendly: Using affordable ingredients like ground meat, beans, and canned tomatoes makes it a cost-effective way to feed a crowd or a family.
- Customizable: Easily adjust the spice level, add different vegetables, or swap out the meat to suit dietary needs and preferences.
- Perfect for Gatherings: It’s ideal for potlucks, game day parties, or any casual gathering, as it’s easy to serve and always a crowd-pleaser.
- Comfort Food Classic: This easy recipe is a warm and comforting dish that’s perfect for chilly days or when I’m craving something hearty and satisfying.
- Easy Cleanup: The slow cooker minimizes cleanup, making it a stress-free meal option.
Can I Use Ground Turkey or Chicken Instead of Beef?
Yes, turkey chili or chicken chili are great ways to customize the best taco chili recipe.
Pro Tip to Make Taco Chili
Toast your spices (chili powder, cumin, etc.) in a dry pan for a minute or two before adding them. This releases their aromatic oils and enhances their flavor.
Chili Ingredient Notes and Variation Suggestions
All of the required ingredients are easy to find at the store, but there may even be some of them in the kitchen already. Feel free to use different ingredients to substitute or experiment with flavors.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Ground Beef: It’s always best to use lean ground beef to cut out some of the extra grease.
- Ground Turkey or Ground Chicken: Use ground turkey instead of ground beef for a leaner option.
- Beef Chuck Roast: For a richer, more tender chili, use a chuck roast and shred it after cooking.
- Chorizo: Adds a spicy, flavorful kick.
- Beans: This recipe requires black beans and kidney beans.
- Black Beans: For a darker, earthier flavor.
- Pinto Beans: Black beans and pinto beans are great for a creamy texture.
- White Beans (Cannellini or Great Northern): For a different flavor profile.
- Taco Seasoning: Low Sodium Taco Seasoning is great to have on hand for when I need it.
Special Equipment Needed to Make Orange Chicken
Sometimes a specific item is needed to make a recipe just right. For this slow cooker chili recipe, all that’s needed is a crock pot.
- Slow Cooker: A slow cooker or crock pot will efficiently make your new favorite taco chili with little work.
How to Make Crock Pot Hearty Taco Chili
The best slow cooker chili recipe comes together in 3 super easy steps. This easy taco chili is so good, it quickly became one of my favorite taco night recipes.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cook the Ground Beef and Vegetables: Cook ground beef, onion and bell pepper with some of the taco seasoning in a skillet over medium high heat until beef is no longer pink. Drain fat and transfer to a slow cooker.
- Add the Remaining Ingredients: Stir to combine the rest of the taco seasoning, black beans, kidney beans, drained corn, crushed tomatoes and water to the slow cooker.
- Slow Cook the Chili and Top: Cook on low for six hours, or high for three hours. When finished, top with shredded cheese and other desired toppings.
Prep Ahead Suggestions to Make this Chili
Prepare ingredients ahead of time to save time and kitchen space when it comes time to make this recipe.
- Brown Ground Beef and Onions: Cook the beef and let it cool completely. Add ground beef to an airtight container or zip-top bag in the refrigerator for up to 2-3 days.
- Make Spice Blend: Mix all the spices for homemade taco seasoning and store in an airtight container. This can be done weeks in advance.
How to Store, Reheat and Use Leftover after you Make this Recipe
- Storing: Store any leftover chili in an airtight container. Chili freezes in an airtight container for up to six months.
- Reheating: Thaw the chili in the refrigerator and warm in the microwave or in a large skillet on the stovetop on low heat. Bring to a simmer on medium-high heat.
- Using Leftovers: Turn any leftover chili into Frito Chili Pie with added green chilis or add the chili into bowls and top with cornbread.
Common Questions About This Hearty Chili Recipe
Make the best chili I’ve ever made on the stove. Heat a large soup pot or Dutch oven over medium-high heat to let all the ingredients boil together. An instant pot could also be used.
Yes, try pinto beans, garbanzo beans, or whichever you have or prefer.
Yes. It’s best to cook and crumble the beef first to ensure that it is cooked all the way through.
If the chili is too watery, remove the lid during the last hour of cooking to allow some of the liquid to evaporate. I also like to add in more drained chili beans or a flour and water slurry.
I like to top my chili with taco toppings like shredded cheddar cheese (sharp cheddar), a dollop of sour cream and crushed corn chips or tortilla chips.
Expert Tips for Making Slow Cooker Taco Soup Recipe
- Deglaze the Pan: If you brown your meat, deglaze the pan with a splash of beef broth or beer before adding it to the slow cooker. This captures all the flavorful browned bits.
- Acid is Your Friend: A squeeze of lime juice or a splash of apple cider vinegar right before serving brightens the flavors and adds a pleasant tang.
- Texture is Key: Don’t let everything become mushy. Add fresh toppings like chopped cilantro, diced avocado, or tortilla strips for a textural contrast.
- Use Quality Ingredients: Use good quality taco seasoning or a homemade blend of spices will make a huge difference.
- Other Add-Ins: Try adding in green chiles, green onions, chili powder, diced tomatoes or crushed fire-roasted tomatoes.
- Thin the Chili: If the chili is too thick, try adding in more tomato sauce or chicken broth to thin it.
- Serve With: Serve this recipe with Air Fryer Garlic Bread, Perfect Brown Rice or Baked Tortilla Chips.
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Slow Cooker Taco Chili
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Ingredients
- 1 pound Ground beef
- 1 Onion, diced
- 1 Green bell pepper, diced
- 7 teaspoons Taco Seasoning, divided
- 15 ounces Black beans, 1 can, with liquid
- 15 ounces Kidney beans, 1 can, with liquid
- 15 ounces Whole kernel corn, 1 can, drained
- 28 ounces Crushed tomatoes, 1 can
- 2 cups Water
OPTIONAL TOPPINGS
- 2 teaspoons Salt, only add if taco seasoning does not have salt
- Tortilla strips, optional topping
- Shredded cheddar cheese, optional topping
- Sliced green onions, optional topping
- Sour cream, optional topping
Instructions
- Cook ground beef, diced onion, diced bell pepper and 1 teaspoon Taco Seasoning in a skillet over medium high heat until beef is no longer pink. Be sure to break up the beef.
- Drain fat from beef mixture and transfer the cooked beef mixture to a slow cooker.
- Add remaining taco seasoning, black beans (with liquid), kidney beans (with liquid), drained corn. crushed tomatoes and water to slow cooker; Stir to combine.
- OPTIONAL: If you taco seasoning does not have salt, add 2 teaspoons of salt to the slow cooker and stir.
- Cook on low for six hours, or high for three hours
- Top with desired toppings.
Christina’s Notes
- Deglaze the Pan: If you brown your meat, deglaze the pan with a splash of beef broth or beer before adding it to the slow cooker. This captures all the flavorful browned bits.
- Acid is Your Friend: A squeeze of lime juice or a splash of apple cider vinegar right before serving brightens the flavors and adds a pleasant tang.
- Texture is Key: Don’t let everything become mushy. Add fresh toppings like chopped cilantro, diced avocado, or tortilla strips for a textural contrast.
- Use Quality Ingredients: Use good quality taco seasoning or a homemade blend of spices will make a huge difference.
- Other Add-Ins: Try adding in green chiles, green onions, chili powder, diced tomatoes or crushed fire-roasted tomatoes.
- Thin the Chili: If the chili is too thick, try adding in more tomato sauce or chicken broth to thin it.
- Serve With: Serve this recipe with Air Fryer Garlic Bread, Perfect Brown Rice or Baked Tortilla Chips.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
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 🙂