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Slow Cooker Taco Chili

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Slow Cooker Taco Chili is easy, soul warming and delicious. Ground beef cooks with onion, garlic and taco seasoning before going in the slow cooker with beans, chiles, crushed fire-roasted tomatoes and corn. This chili cooks for a few hours and then is served in bowl with all the topping. Basically this is all the things you love about tacos, in chili form!
Course Soups, Stews & Chilis
Cuisine Tex Mex
Keyword beef taco chili, chili, slow cooker, taco, taco chili, taco tuesday
Prep Time 25 mins
Cook Time 4 hrs
Total Time 4 hrs 25 mins
Servings 6 servings
Calories 285
Author Laurie McNamara

Ingredients

FOR THE SLOW COOKER TACO CHILI:

  • olive oil spray
  • 2 pounds lean ground beef
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • kosher salt to taste
  • 4 tablespoons taco seasoning
  • 1 (15 ounce) can pinto beans rinsed and drained
  • 1 (15 ounce) can black beans rinsed and drained
  • 1 (28 ounce) can crushed fire-roasted tomatoes
  • 3/4 cup frozen sweet corn or fresh
  • 2 (4 ounce) cans diced green chiles

FOR THE PEPPER PICO DE GALLO:

  • 1 roma tomato seeded and diced
  • 1/2 large red bell pepper diced
  • 1/2 large orange bell pepper diced
  • 1/2 small red onion
  • 2 tablespoons minced fresh cilantro
  • 1/4 teaspoon kosher salt
  • 1/2 lime juiced

Instructions

FOR THE SLOW COOKER TACO CHILI:

  • In a large, deep-sided skillet, spray with olive oil. Add in the ground beef, onion and garlic with a pinch of kosher salt and heat over medium. Use a wooden spatula to break up the beef and cook until browned and no longer pink.
  • Drain the fat from the pan and add in taco seasoning, stir to combine and then transfer the beef/onion mixture to your slow cooker.
  • Add in the beans, chiles, corn, crushed tomatoes. Stir to incorporate all of the ingredients.
  • Cook on high for 3 to 4 hours, or low for 6 hours.
  • Serve in bowls topped with greek yogurt or sour cream, shredded cheese, pepper pico, black olives, green onions and corn chips.

FOR THE PEPPER PICO DE GALLO:

  • Add the tomato, peppers, red onion, cilantro, salt and lime juice into the bowl. Add minced jalapeño for some heat.
  • Toss to combine. Cover and refrigerate until ready to serve.

Notes

This recipe doesn't have to be made in a slow cooker. It can easily be a one-pot wonder by cooking it in a dutch oven and simmering for 30 to 40 minutes.
Also, this taco chili freezes beautifully! See post for freezing and reheating instructions.

Nutrition

Serving: 1g | Calories: 285kcal | Carbohydrates: 17g | Protein: 35g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 540mg | Potassium: 702mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1691IU | Vitamin C: 45mg | Calcium: 68mg | Iron: 5mg