This Slow Cooker Taco Chili is one of those easy meals that always turns out great. You toss everything into the slow cooker, let it do the work, and come back to a thick, hearty chili packed with taco flavor. It’s filling, simple, and perfect for busy days when you want dinner waiting for you.
Servings: 8 servings
Prep Time: 15 minutes
Cook Time: 6-8 hours on Low or 3-4 hours on High
Why I Love This Recipe
The first time I made this chili, I was looking for something easy that didn’t need much attention during the day. I had taco seasoning in the pantry and a few cans of beans, so I tossed everything into the slow cooker and hoped for the best. By dinner time, the whole house smelled amazing.
Now it’s one of my favorite comfort meals because it’s simple, dependable, and always gets eaten. The leftovers are even better the next day.
What makes it special:
- Uses simple pantry ingredients
- The slow cooker does almost all the work
- Great for meal prep
- Rich taco flavor in every bite
- Easy to customize with toppings
- Makes a big batch for leftovers
What You’ll Need
- 1 pound lean ground beef
- 1 medium onion, diced
- 1 packet (1 ounce) taco seasoning
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (14.5 ounces) diced tomatoes
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 can (15 ounces) tomato sauce
- 1 cup beef broth
Optional toppings:
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 2 green onions, sliced
- Crushed tortilla chips
Tools Required
- Black oval slow cooker (6-quart)
- Large skillet
- Wooden spoon
- Cutting board
- Chef’s knife
- Measuring cup
- Can opener
Pro Tips
- Brown the beef before adding it to the slow cooker. It adds much more flavor.
- Drain extra grease from the beef so the chili stays thick.
- Stir once or twice during cooking if you’re home, but it’s not required.
- Let the chili sit for 10 minutes before serving. It thickens up nicely.
- Set out toppings and let everyone build their own bowl.
Substitutions and Variations
- Use ground turkey instead of beef.
- Swap kidney beans for pinto beans.
- Add 1 diced bell pepper for extra vegetables.
- Use spicy taco seasoning for more heat.
- Add 1 cup frozen corn instead of canned corn.
- Stir in cream cheese during the last 30 minutes for a creamy version.
Make Ahead Tips
- Brown the beef and dice the onion the night before.
- Combine all ingredients in a container and refrigerate overnight.
- Freeze uncooked ingredients in a freezer bag and thaw before cooking.
Why This Recipe Works (Quick Science)
Slow cooking gives the flavors time to blend together. The tomatoes slowly break down and mix with the beef broth, creating a richer sauce. The beans absorb the taco seasoning while the beef releases flavor into the chili. The long cooking time makes every spoonful taste balanced and hearty.
Recipe and Instructions
Step 1: Brown the Beef
Heat a large skillet over medium heat. Add 1 pound ground beef and cook for 6-8 minutes, breaking it apart until fully browned. Drain excess grease.
Step 2: Prepare the Slow Cooker
Place the black oval crockpot on the work surface. Add the browned ground beef and 1 medium diced onion.
Step 3: Add the Remaining Ingredients
Add 1 packet taco seasoning, 1 can drained kidney beans, 1 can drained black beans, 1 can drained corn, 1 can diced tomatoes, 1 can diced tomatoes with green chilies, 1 can tomato sauce, and 1 cup beef broth to the crockpot.
Step 4: Stir Everything Together
Use a wooden spoon to stir until all ingredients are evenly combined.
Step 5: Slow Cook
Cover and cook on Low for 6-8 hours or High for 3-4 hours until thick and flavorful.
Step 6: Serve
Ladle the chili into bowls and top with 1 cup shredded cheddar cheese, ½ cup sour cream, 2 sliced green onions, and crushed tortilla chips if desired.
Common Mistakes
- Skipping the step of browning the beef.
- Forgetting to drain the beans.
- Adding too much broth, which can make the chili thin.
- Opening the slow cooker too often during cooking.
- Not draining excess grease from the beef.
What to Serve With
- Cornbread
- Tortilla chips
- Warm flour tortillas
- Mexican rice
- Green salad
- Baked potatoes
- Avocado slices
- Jalapeño cornbread
Macros Information
Approximate per serving without optional toppings:
- Calories: 340
- Protein: 25g
- Carbohydrates: 27g
- Fat: 14g
- Fiber: 8g
- Sugar: 5g
- Sodium: 780mg
Leftovers and Storage
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
- Reheat on the stovetop or microwave until hot throughout.
- Chili often tastes even better the next day.
FAQ
Q: Can I use ground turkey instead of beef?
A: Yes. Ground turkey works very well and makes the chili a little lighter.
Q: Can I make this spicy?
A: Absolutely. Add diced jalapeños, hot taco seasoning, or extra green chilies.
Q: Do I have to brown the beef first?
A: You can skip it, but browning adds much better flavor and texture.
Q: Can I freeze this chili?
A: Yes. Let it cool completely, then freeze in airtight containers for up to 3 months.
Q: How do I make it thicker?
A: Remove the lid during the last 30 minutes of cooking or let it rest for 10 minutes before serving.
Final Thoughts
This Slow Cooker Taco Chili is the kind of recipe that’s easy enough for a busy weekday and satisfying enough for a cozy weekend dinner. The ingredients are simple, the slow cooker does the hard work, and the flavor is always worth the wait. If you give it a try, come back and share how it turned out and any toppings or twists you added. I’d love to hear about your experience and help with any questions.