Slow Cooker Taco Chili is a hearty and flavorful chili, filled with beef, green chiles, black beans, and corn. Made in the slow cooker, this chili is great topped with shredded cheese, sour cream, and salsa.
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.
I decided to spice up my standard chili recipe using a few simple ingredients and my Homemade Spicy Taco Seasoning.
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.
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.
Slow Cooker Taco Chili
- 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
- 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).