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Slow Cooker Taco Chili

  • Author: Avery
  • 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

  1. 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.
  2. Drain any excess fat from the skillet, then transfer the cooked meat to the slow cooker.
  3. 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.
  4. Season with a pinch of salt and pepper, then stir well to evenly distribute the seasonings and vegetables.
  5. 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.
  6. Taste and adjust seasoning with additional salt, pepper, or taco seasoning, if desired.
  7. 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

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Find it online: https://averyrecipes.com/slow-cooker-taco-chili/