Slow Cooker Taco Chili

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Chili is one of my favorite fall dinner recipes. It can feed a crowd or provide several days of leftovers for just the two of us. Plus, it’s a cozy, make ahead meal that fills the house with delicious dinner smells for hours. Today, I decided to spice up my standard chili recipe using a few simple ingredients and my Homemade Spicy Taco Seasoning. Keep reading below to check out my version of Slow Cooker Taco Chili.

Chili and tacos use a lot of the same spices. So, it was kind of a no-brainer when I decided to give my Slow Cooker Chili a twist with taco seasoning. You can use a packet of store bought taco seasoning, or two tablespoons of your own Homemade Spicy Taco Seasoning in place of your chili spices.

I also added plenty of corn and chopped green chiles to give my chili a southwestern flare. Don’t you think this chili would make a great nacho topping? If you try it, leave a comment and let us know how it went 🙂

What are your favorite chili toppings? I prefer a dollop of sour cream and cheddar cheese, but crushed tortilla chips would also be a great addition.

Print Recipe

A spicy chili made in the slow cooker with taco seasoning and the addition of corn and green chiles.

Cook Time4 hrs

Total Time4 hrs

Course: Main Course

Cuisine: American

Keyword: slow cooker taco chili

Servings: servings

Calories: 358kcal

Author: Heather

Ingredients

1 pound ground beef
1 large onion chopped
30 ounces canned diced tomatoes
15 ounces canned black beans drained and rinsed
15 ounces canned pinto beans drained and rinsed
8 ounces canned chopped green chiles
2 cups corn canned or frozen
1 packet taco seasoning or 2 tablespoons of homemade taco seasoning

Instructions

Over medium heat, crumble ground beef into a hot skillet and cook until browned.
Add cooked ground beef to your slow cooker. Add all of your remaining ingredients and spices. Stir to combine.
Cook on low heat for 7 to 8 hours, or on high for 4 -5 hours. Stir sparingly (two or three times during the last half of cooking will suffice).

Notes

If you don't have a slow cooker, you can also make chili in a dutch oven on the stove top. Cook your ground beef over medium heat, then add the remaining ingredients and bring to a simmer. Cover and turn heat to low, cooking for 2 hours, stirring occasionally.

The chili's flavor develops as it sits, and can be made a day or two prior to enjoying. Chili makes a great leftover and will keep for several days in the refrigerator or up to a month in the freezer.

Nutrition

Last Updated on November 17, 2017

Slow Cooker Taco Chili