This hearty Crockpot Taco Chili brings together the robust flavors of a traditional taco night with the comfort of a slow-cooked soup. Perfect for chilly evenings, this hands-off meal relies on pantry staples and simple preparation to deliver a satisfying, crowd-pleasing dinner. With minimal effort required, you can create a rich, savory dish that warms your kitchen while you handle your busy schedule.
List of ingredients
- 1 pound ground beef, browned and drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1/2 onion, chopped
- 1 cup corn
- 2 cans (14 oz each) crushed tomatoes
- 1/2 cup salsa
- 2 tbsp taco seasoning
- 1 tsp minced garlic
- 1 tsp salt
- 1 tsp pepper
- 2 cups water
step-by-step instructions
- Step: Brown 1 pound ground beef in a skillet over medium heat until fully cooked. Drain excess grease.
- Step: Place the browned and drained ground beef into a 6-quart crock pot.
- Step: Add 1 can (15 oz) black beans, rinsed and drained, 1 can (15 oz) kidney beans, rinsed and drained, ½ chopped onion, 1 cup corn, 2 cans (14 oz each) crushed tomatoes, ½ cup salsa, 2 tablespoons taco seasoning, 1 teaspoon minced garlic, 1 teaspoon salt, 1 teaspoon pepper, and 2 cups water to the crock pot.
- Step: Stir all ingredients together until combined.
- Step: Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- Step: Serve warm with your favorite taco toppings and enjoy!
Practical cooking advice
Enhancing the depth of flavor
For an even more robust profile, consider sautéing the onions with the ground beef until translucent before adding them to the slow cooker. This caramelization adds a deeper, sweeter base layer that complements the spices in the taco seasoning. Additionally, allow the chili to rest for 10 minutes after turning off the slow cooker to let the liquids thicken slightly.
Managing consistency
If you prefer a thicker chili, you can remove the lid for the final 30 minutes of cooking. This allows for some evaporation, resulting in a more concentrated texture. Conversely, if the chili seems too thick upon finishing, simply stir in an extra splash of water or vegetable broth until you reach your desired consistency.
Customizing your bowl
Ingredient adjustments
While the recipe works perfectly as written, you can easily swap the proteins. Ground turkey or a blend of ground chicken and beef works beautifully here. If you find yourself without kidney beans, pinto beans or white cannellini beans make excellent substitutes that offer a similar nutritional density and bite.
Adjusting the spice level
The taco seasoning acts as the primary driver for heat, but you can elevate this further. Stirring in diced green chilies or using a salsa labeled as ‘hot’ will significantly boost the intensity. For a smoky variation, add a pinch of smoked paprika or a dash of chipotle powder to the seasoning mix before starting the cook time.
Serving suggestions
Classic garnish pairings
Taco chili is best enjoyed with a variety of textures and cool accents. A dollop of sour cream adds a creamy, tangy contrast to the warm, spicy broth. Fresh cilantro and a squeeze of lime juice right before serving help to brighten the overall flavor profile.
Crunchy additions
Texture is key to a good chili experience, so consider setting out a variety of crunchy toppings. Crushed corn chips or toasted tortilla strips add a satisfying snap. If you prefer something heartier, serve the chili over a bed of fluffy white rice or alongside warm, buttered cornbread to sop up the flavorful sauce.
Storage and meal management
Safe storage methods
Store any leftover chili in an airtight container in the refrigerator for up to four days. As the chili sits, the flavors continue to marry, which often makes the leftovers taste even better on the second day. Always ensure the chili has cooled completely to room temperature before securing the lid for refrigerator storage.
Reheating guidelines
When you are ready to enjoy leftovers, reheat the chili on the stovetop over medium-low heat, stirring occasionally to ensure even warming. You can also use the microwave, but be sure to use a microwave-safe bowl and heat in short intervals, stirring in between, to prevent splattering and ensure the center of the dish is heated thoroughly.
Freezing for future meals
This recipe is an excellent candidate for batch cooking and freezing. To freeze, allow the chili to cool entirely, then transfer it into freezer-safe containers or heavy-duty freezer bags, leaving a small amount of space at the top for expansion. Properly stored, it will maintain its quality in the freezer for up to three months.
Common preparation questions
Why do I need to drain the beans?
The liquid in canned beans is typically high in starch and excess sodium, which can make the texture of your chili cloudy or overly salty. Rinsing them under cold running water removes this starchy liquid, allowing the beans to retain their individual shape and clean flavor once cooked in the tomato base.
Is the onion necessary for the recipe?
While the recipe allows for the onion to be considered optional, it is highly recommended because it releases essential aromatic compounds during the long, slow cooking process. If you dislike the texture of cooked onion pieces, you can grate the onion into the pot instead; it will melt into the sauce, providing all the flavor without the crunch.
Can I increase the amount of meat?
Yes, you can increase the amount of meat to 1.5 or 2 pounds if you prefer a meatier, thicker chili. Keep in mind that you may need to increase the amount of taco seasoning slightly to maintain the correct flavor balance, as the additional protein will absorb more of the spices during the cooking cycle.
How do I know when the chili is finished?
The beauty of the slow cooker is that the chili is technically finished once the ingredients are hot and the onions have softened. Because the meat is pre-cooked, you are essentially simmering the ingredients to meld the flavors together. If the consistency looks correct and the dish is heated through, it is ready to be served, though cooking for the full recommended time often yields the best depth of flavor.
Print
Crockpot Taco Chili
- Total Time: 370 minutes
- Yield: 6 servings
- Diet: High Protein
Description
Easy crock pot recipe! With a few ingredients, enjoy this crock pot taco chili recipe on a cold day. You have to try this taco chili crock pot recipe today!
Ingredients
- 1 pound ground beef, browned and drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1/2 onion, chopped
- 1 cup corn
- 2 cans (14 oz each) crushed tomatoes
- 1/2 cup salsa
- 2 tbsp taco seasoning
- 1 tsp minced garlic
- 1 tsp salt
- 1 tsp pepper
- 2 cups water
Instructions
- Step: Brown 1 pound ground beef in a skillet over medium heat until fully cooked. Drain excess grease.
- Step: Place the browned and drained ground beef into a 6-quart crock pot.
- Step: Add 1 can (15 oz) black beans, rinsed and drained, 1 can (15 oz) kidney beans, rinsed and drained, ½ chopped onion, 1 cup corn, 2 cans (14 oz each) crushed tomatoes, ½ cup salsa, 2 tablespoons taco seasoning, 1 teaspoon minced garlic, 1 teaspoon salt, 1 teaspoon pepper, and 2 cups water to the crock pot.
- Step: Stir all ingredients together until combined.
- Step: Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- Step: Serve warm with your favorite taco toppings and enjoy!
Notes
I love topping this chili with crushed tortilla chips, shredded cheddar cheese, tomatoes, and avocado. This recipe is freezer-friendly; simply place cooked, cooled ingredients in a freezer bag and thaw before reheating in the crock pot.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 329 kcal
- Sugar: 9 g
- Sodium: 844 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 54 mg