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Slow Cooker Taco Chili Recipe1
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Slow Cooker Taco Chili Recipe

This Slow Cooker Taco Chili is an easy, flavorful, and hearty meal combining bold taco spices with classic chili ingredients, perfect for busy weeknights or casual gatherings.
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Main Course
Cuisine: Mexican, Tex-Mex
Keyword: Chili, Comfort Food, Easy, Hearty, Slow Cooker, Taco
Servings: 6 servings

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
  • 0.5 teaspoon oregano
  • Salt and pepper to taste
  • Optional toppings shredded cheese, sour cream or Greek yogurt, chopped cilantro, sliced jalapeños, diced avocado, lime wedges

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Equipment

  • Large Skillet
  • Slow Cooker
  • Spatula

Notes

For extra depth of flavor, consider sautéing the spices briefly with the garlic and onions before adding the meat. Use lean ground meat or plant-based crumbles for a lighter or vegetarian version. Add chipotle pepper or liquid smoke for smokier taste. Rinse canned beans to reduce sodium. Adjust heat with cayenne or jalapeños. Ensure gluten-free ingredients if needed. Leftover chili tastes better the next day and freezes well.