Slow Cooker Taco Chili Recipe

If you’re craving a warm, hearty, and flavorful meal that requires minimal effort, this Slow Cooker Taco Chili recipe is exactly what you need. Combining the bold, zesty flavors of taco seasoning with the comforting, rich texture of chili, this dish is perfect for busy weeknights, meal prep, or casual get-togethers. The slow cooker does all the hard work, allowing the spices and ingredients to meld beautifully, resulting in a satisfying and wholesome bowl of chili that the whole family will love.

Why This Recipe Is a Must-Try

This Slow Cooker Taco Chili is a game-changer for several reasons. First, it’s incredibly easy to prepare — just toss your ingredients into the slow cooker and let it do its magic while you go about your day. Second, the combination of taco spices with the classic chili base brings a fresh twist to your usual chili recipe, delivering bold layers of flavor without overwhelming heat. Third, it’s versatile and budget-friendly, using pantry staples and affordable ingredients that you can easily swap or customize to your liking. Lastly, it’s a comforting and filling meal that’s perfect for all seasons, whether you’re cozying up on a chilly night or serving up a crowd-pleaser at a casual party.

Ingredients

• 1 pound ground beef (or ground turkey or chicken for a leaner option)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can corn, drained
• 1 (14.5-ounce) can diced tomatoes
• 1 (8-ounce) can tomato sauce
• 1 cup beef broth (or chicken broth)
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon taco seasoning (store-bought or homemade)
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream or Greek yogurt, chopped cilantro, sliced jalapeños, diced avocado, lime wedges

How To Make Slow Cooker Taco Chili Recipe

Step 1: Brown the Meat

Start by heating a large skillet over medium heat. Add the ground beef and diced onion. Cook until the beef is fully browned and the onions are translucent, about 5-7 minutes. Use a spatula to break the meat into small crumbles as it cooks. Once cooked, drain any excess fat.

Step 2: Add Garlic and Spices

Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant. Sprinkle in the chili powder, cumin, taco seasoning, smoked paprika, oregano, salt, and pepper. Stir well to coat the meat and onions evenly with the spices.

Step 3: Transfer to Slow Cooker

Transfer the seasoned meat mixture to your slow cooker. Add the black beans, kidney beans, corn, diced tomatoes (with juices), tomato sauce, and beef broth. Stir everything together until well combined.

Step 4: Cook Low and Slow

Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. This slow cooking allows the flavors to deepen and the chili to thicken beautifully.

Step 5: Final Taste and Adjustments

About 30 minutes before serving, give your chili a good stir. Taste and adjust seasoning if necessary. If you prefer a thicker chili, remove the lid and cook on high for the last 30 minutes to reduce the liquid.

Step 6: Serve and Enjoy

Serve your taco chili hot, topped with your favorite garnishes like shredded cheese, a dollop of sour cream or Greek yogurt, chopped cilantro, jalapeño slices, diced avocado, and a squeeze of lime juice for extra brightness. Pair it with warm tortillas, cornbread, or tortilla chips for a complete meal.

Expert Tips

• For extra depth of flavor, consider sautéing the spices briefly with the garlic and onions before adding the meat.
• Use lean ground meat to reduce excess grease, or swap in plant-based crumbles for a vegetarian version.
• For a smokier taste, add a chipotle pepper in adobo sauce or a dash of liquid smoke.
• Don’t skip rinsing canned beans to reduce sodium and improve texture.
• If you want a little heat, add a pinch of cayenne pepper or some diced fresh jalapeños.
• To make this recipe gluten-free, ensure your taco seasoning and broth are certified gluten-free.
• Leftover chili tastes even better the next day as the flavors continue to meld, so it’s perfect for meal prep.

Variations and Customizations

• Vegetarian Version: Replace ground meat with extra beans, lentils, or diced mushrooms for a hearty plant-based chili.
• Spicy Kick: Add chopped chipotle peppers, hot sauce, or extra chili powder to amp up the heat.
• Different Beans: Swap kidney or black beans with pinto beans, cannellini beans, or chickpeas.
• Extra Veggies: Add diced bell peppers, zucchini, or carrots for more nutrients and texture.
• Cheesy Twist: Stir in some shredded cheese during the last 30 minutes of cooking for a creamy finish.
• Slow Cooker to Instant Pot: This recipe adapts well to an Instant Pot on the sauté and slow cook settings for faster cooking.

How to Store Leftovers

Once your Slow Cooker Taco Chili has cooled to room temperature, transfer it into an airtight container and refrigerate. It will keep well for up to 4 days. To freeze, portion the chili into freezer-safe containers or heavy-duty zip-top bags and store for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it has thickened too much.

FAQ

Can I make this recipe in advance?

Absolutely! This chili tastes even better the next day as the flavors meld. You can prepare it a day ahead and reheat when ready to serve. It’s also excellent for batch cooking and freezing.

What can I use instead of ground beef?

You can substitute ground turkey or chicken for a leaner option. For a vegetarian or vegan twist, use plant-based meat crumbles, lentils, or extra beans.

Is it possible to make this recipe spicy or mild?

Yes! Adjust the chili powder and add jalapeños or cayenne pepper for more heat, or reduce the spices for a milder flavor. You can easily tailor the spice level to your preference.

Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes can be used, but you’ll need about 2 cups of diced ripe tomatoes. Keep in mind canned tomatoes provide consistent flavor and thickness, so fresh tomatoes might result in a slightly different texture.

Conclusion

This Slow Cooker Taco Chili recipe is a flavorful, comforting, and versatile meal that’s perfect for busy days and casual gatherings. Its easy preparation and rich blend of spices make it a standout dish that satisfies cravings for bold, hearty flavors without complicated steps. Whether you serve it as a weeknight dinner or bring it to a potluck, this chili promises warm, delicious results every time. Grab your slow cooker, gather your ingredients, and get ready to enjoy a bowl of taco-inspired chili that’s packed with goodness and made with love.