This Slow Cooker Taco Chili is hearty, cozy, and loaded with bold taco flavors. It’s packed with beans, corn, tomatoes, and your choice of ground beef or turkey, then gently slow-cooked until everything is rich, thick, and delicious. Minimal prep, big payoff, and perfect for busy weeknights, meal prep, or game day gatherings.
Ingredients
- 1 pound ground beef or turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) diced tomatoes (with juices)
- 1 packet taco seasoning (about 1 ounce)
- 1 cup beef or vegetable broth
- 1 bell pepper, chopped (any color)
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado, sliced jalapeños, lime wedges, crushed tortilla chips
Instructions
- In a large skillet over medium heat, cook the ground beef or turkey, breaking it up with a spoon, until browned and fully cooked, 6–8 minutes.
- Drain any excess fat from the skillet, then transfer the cooked meat to the slow cooker.
- Add the chopped onion, minced garlic, black beans, kidney beans, corn, diced tomatoes (with their juices), taco seasoning, broth, chopped bell pepper, and cumin to the slow cooker.
- Season with a pinch of salt and pepper, then stir well to evenly distribute the seasonings and vegetables.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chili is hot, thickened slightly, and the flavors have melded.
- Taste and adjust seasoning with additional salt, pepper, or taco seasoning, if desired.
- Ladle the taco chili into bowls and serve hot with your favorite toppings, such as shredded cheese, sour cream, chopped cilantro, diced avocado, jalapeños, lime wedges, or crushed tortilla chips.
Variation
- Use ground chicken or plant-based crumbles instead of ground beef or turkey for a lighter or vegetarian version (use vegetable broth).
- Stir in a small can of diced green chiles or a chipotle pepper in adobo for a smoky, spicy kick.
- Add 1 cup of cooked quinoa or cooked brown rice during the last 30 minutes of cooking to make the chili even heartier and stretch the servings.
Cooking Notes
- If your slow cooker runs hot, check on the chili at the earlier end of the cooking range so it doesn’t over-reduce.
- Avoid lifting the lid frequently, as it releases heat and can increase cooking time by 15–20 minutes each time.
- If using very lean meat (like extra-lean turkey), add an extra 1–2 tablespoons of olive oil during browning to keep the texture rich and moist.
Serving Suggestions
- Serve over steamed rice, quinoa, or cauliflower rice for a burrito-bowl style meal.
- Turn leftovers into loaded nachos by spooning the chili over tortilla chips and topping with cheese, then broiling until melty.
- Use as a hearty filling for taco shells, burritos, or baked potatoes, then finish with your favorite taco toppings.
Tips
- Brown the meat well before adding to the slow cooker—this step builds flavor and improves texture.
- Prep and chop all vegetables the night before to make morning assembly as quick as dump-and-go.
- Freeze cooled leftovers in airtight containers for up to 3 months; thaw overnight in the fridge and reheat gently on the stove or in the microwave.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (or 3–4 hours on HIGH)
- Total Time: 6–8 hours 15 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 22 g
- Sodium: 850 mg
Frequently Asked Questions
- Can I make this on the stovetop instead of a slow cooker?
Yes. Simmer everything together in a large pot over low heat for 30–40 minutes, stirring occasionally, until thickened and flavorful. - Can I make this vegetarian or vegan?
Absolutely. Use plant-based crumbles or skip the meat and double the beans, then use vegetable broth and dairy-free toppings. - How should I store leftovers?
Cool completely, then refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. - Can I prepare this the night before?
Yes. Brown the meat, combine everything in the slow cooker insert, cover, and refrigerate. In the morning, place the insert in the base and cook as directed.
Conclusion
This Slow Cooker Taco Chili is a cozy, flavor-packed meal that practically cooks itself. With protein-rich beans, tender meat, and bold taco spices, it’s satisfying enough for game day yet simple enough for busy weeknights. Customize the toppings, freeze the leftovers, and enjoy a hearty bowl whenever the craving hits.
Print
Slow Cooker Taco Chili
- Total Time: 6–8 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free (if using gluten-free taco seasoning and broth)
Description
This Slow Cooker Taco Chili is hearty, cozy, and loaded with bold taco flavors. It’s packed with beans, corn, tomatoes, and your choice of ground beef or turkey, then gently slow-cooked until everything is rich, thick, and delicious. Minimal prep, big payoff, and perfect for busy weeknights, meal prep, or game day gatherings.
Ingredients
Scale
- 1 pound ground beef or turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) diced tomatoes (with juices)
- 1 packet taco seasoning (about 1 ounce)
- 1 cup beef or vegetable broth
- 1 bell pepper, chopped (any color)
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado, sliced jalapeños, lime wedges, crushed tortilla chips
Instructions
- In a large skillet over medium heat, cook the ground beef or turkey, breaking it up with a spoon, until browned and fully cooked, 6–8 minutes.
- Drain any excess fat from the skillet, then transfer the cooked meat to the slow cooker.
- Add the chopped onion, minced garlic, black beans, kidney beans, corn, diced tomatoes (with their juices), taco seasoning, broth, chopped bell pepper, and cumin to the slow cooker.
- Season with a pinch of salt and pepper, then stir well to evenly distribute the seasonings and vegetables.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chili is hot, thickened slightly, and the flavors have melded.
- Taste and adjust seasoning with additional salt, pepper, or taco seasoning, if desired.
- Ladle the taco chili into bowls and serve hot with your favorite toppings, such as shredded cheese, sour cream, chopped cilantro, diced avocado, jalapeños, lime wedges, or crushed tortilla chips.
Notes
- For a thicker chili, leave the lid off during the last 20–30 minutes of cooking or mash some of the beans with the back of a spoon.
- Heat level will depend on your taco seasoning. Add cayenne, hot sauce, or chopped jalapeños if you like extra spice.
- This chili tastes even better the next day as the flavors continue to develop, making it ideal for meal prep.
- Use low-sodium beans and broth if you need to keep the salt in check; you can always add more salt at the end.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (or 3–4 hours on HIGH)
- Category: Main Course, Soup, Chili
- Method: Slow Cooker
- Cuisine: Mexican-Inspired, Tex-Mex
Nutrition
- Serving Size: 1 portion (about 1/6 of the recipe)
- Calories: 320 kcal
- Sugar: 6 g (approximate)
- Sodium: 850 mg (approximate, varies with seasoning and broth)
- Fat: 11 g (approximate)
- Saturated Fat: 4 g (approximate)
- Unsaturated Fat: 6 g (approximate)
- Trans Fat: 0 g
- Carbohydrates: 35 g (approximate)
- Fiber: 9 g (approximate)
- Protein: 22 g (approximate)
- Cholesterol: 55 mg (approximate)
Keywords: slow cooker taco chili, crockpot taco chili, taco soup, easy weeknight dinner, ground turkey chili, ground beef chili