Slow Cooker Taco Chili

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.

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5 from 1 vote

Slow Cooker Taco Chili

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. 

Cook Time4 hrs

Total Time4 hrs

Course: Main Course

Cuisine: American

Keyword: slow cooker taco chili

Servings: 6 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

Serving: 0g | Calories: 358kcal | Carbohydrates: 46g | Protein: 26g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 1337mg | Potassium: 1114mg | Fiber: 13g | Sugar: 9g | Vitamin A: 895IU | Vitamin C: 35.8mg | Calcium: 130mg | Iron: 6.6mg