Slow Cooker Taco Chili

Slow Cooker Taco Chili is easy, soul warming and delicious. Ground beef cooks with onion, garlic and homemade taco seasoning before being added in a slow cooker with beans, chiles, crushed fire-roasted tomatoes and corn. Serve this taco chili in bowl with all your favorite toppings!

Course Soups, Stews & Chilis

Cuisine Tex Mex

Keyword beef taco chili, chili, slow cooker, taco, taco chili, taco tuesday

Prep Time 25

Cook Time 4

Total Time 4 25

Servings servings

Calories 341

Author Laurie McNamara

Equipment

GreenPan Elite 8-in-1 Programmable 6-Quart Electric Slow Cooker

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
15 ounce pinto beans rinsed and drained
15 ounce black beans rinsed and drained
28 ounces crushed fire-roasted tomatoes
3/4 cup frozen sweet corn or fresh
8 ounces 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

US Customary - Metric

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

Don't Have A Slow Cooker?

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.

Can I Freeze Chili?

Also, this taco chili freezes beautifully! See post for freezing and reheating instructions.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition