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Slow Cooker Taco Chili
Slow cooker taco chili is the perfect dinner recipe for a cold day. Ground beef, two types of beans, corn, tomatoes and taco seasoning make this chili chunky, hearty, and flavorful.
Cook Time
4
hours
hours
Total Time
4
hours
hours
Servings
6
servings
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
Slow cooker
Over medium heat, crumble ground beef into a hot skillet and cook until browned.
Add cooked ground beef to a 3-quart slow cooker. Add all of your remaining ingredients and stir to combine.
Cook on low heat for 8-9 hours, or on high heat for 4 -5 hours. Stir sparingly (two times during the last half of cooking will suffice).
Stove top
Over medium heat, crumble ground beef into a stock pot and cook until browned.
Add all of the remaining ingredients and stir to combine.
Bring to a simmer, cover, and reduce heat to low. Cook for about 2 hours, stirring sparingly.
Notes
Chili leftovers will keep in the refrigerator for 3 to 4 days.
Chili can be frozen for 3 months or more if stored in a tightly sealed freezer-safe container.
Top with sour cream, shredded cheese, chives, or fresh jalapenos.
Recipe will fit in a 3-quart slow cooker. If doubling, use a 5-6 quart slow cooker.
Nutrition
Serving:
1
bowl
|
Calories:
358
kcal
|
Carbohydrates:
46
g
|
Protein:
26
g
|
Fat:
9
g
|
Saturated Fat:
3
g
|
Cholesterol:
49
mg
|
Sodium:
1337
mg
|
Potassium:
1114
mg
|
Fiber:
13
g
|
Sugar:
9
g
|
Vitamin A:
895
IU
|
Vitamin C:
35.8
mg
|
Calcium:
130
mg
|
Iron:
6.6
mg