Slow Cooker Taco Chili Recipe

There’s something about a good chili that makes everything feel a little cozier, and when you throw tacos into the mix, it’s like wrapping up in your favorite blanket on a chilly evening. That’s what you’re getting with this slow cooker taco chili recipe—a perfect mashup of two classic comfort foods that’s hearty, flavorful, and oh-so-easy to make. Whether you’re feeding a crowd on game day, looking for a weeknight dinner to warm you up, or just want to fill your house with the irresistible aroma of simmering spices, this recipe is your go-to.

I first stumbled upon this taco chili idea on a cold Sunday afternoon, after finding myself with a half-used packet of taco seasoning and a desire to avoid leaving the house for groceries. One thing led to another, and before I knew it, I had this incredible chili simmering away in the slow cooker. The house smelled amazing, and by dinnertime, I had a hearty, delicious meal that had barely required any effort. It’s since become a family favorite, and I can’t wait for you to try it.

Slow Cooker Taco Chili Recipe

🍳 Why taco chili is your new weeknight hero

If you’re like me and always on the hunt for quick, easy meals that don’t compromise on flavor, this taco chili is a game-changer. It’s one of those recipes you can throw together in the morning, forget about all day, and come home to a fully cooked, delicious dinner. The slow cooker does all the heavy lifting, and the end result is a rich, slightly spicy chili that’s packed with flavor thanks to the taco seasoning, green chiles, and a mix of black and pinto beans. Plus, it’s a total crowd-pleaser—perfect for casual get-togethers or just a low-maintenance dinner for the family.

My first taco chili (and a kitchen “oops”)

The first time I made this taco chili, I didn’t realize I was low on beans until I was already mid-recipe. Of course, I had only a small can of black beans left in my pantry, so I ended up raiding my shelves for anything else I could toss in. Enter the pinto beans I’d forgotten about at the back of the cupboard. And, wow, what a happy accident! The combination of the two beans gave the chili this great texture—black beans holding up with their firmer bite and the softer pinto beans melting into the sauce for that perfectly thick chili consistency.

As it cooked, the kitchen filled with the earthy, warm smells of chili powder, cumin, and garlic from the taco seasoning, mingling with the sweetness of corn and tomatoes. By the time dinner rolled around, I was practically drooling. Served with a sprinkle of cheese and some crushed tortilla chips on top, it became an instant favorite.

The origins of taco chili

Chili is, of course, a dish with deep roots in Tex-Mex cuisine, traditionally made with ground beef, tomatoes, and beans (depending on where you’re from!). Adding taco flavors to the mix is a natural progression—tacos and chili share many of the same flavor profiles: cumin, chili powder, garlic, and oregano. While the traditional chili con carne has evolved into dozens of variations across the U.S. (looking at you, Cincinnati-style chili), taco chili is a fun, flavorful twist that leans into that southwestern flair, blending the bold spices of taco seasoning with the heartiness of chili. Plus, with the convenience of canned beans and tomatoes, it’s a modern, weeknight-friendly version of a dish that’s been comforting people for generations.

Let’s talk ingredients: the good, the better, and the “oops, I’m out of that”

  • Ground beef: The base of any good chili is ground beef. For a lighter version, you can easily swap in ground turkey or even ground chicken. If you’re feeling adventurous, I’ve even tried it with ground sausage, which adds an extra kick of flavor.
  • Onion: A large, chopped onion adds that foundational sweetness and depth. Yellow or white onions work best here, but if you’re out, don’t stress—shallots or even red onion can sub in a pinch.
  • Diced tomatoes: The acidity from the canned tomatoes brightens up the chili and balances the richness of the meat. If you prefer a chunkier chili, go for fire-roasted diced tomatoes, which add a smoky depth.
  • Black and pinto beans: The dynamic duo of beans! Black beans hold their shape, while pinto beans melt into the chili, creating a thick, hearty texture. If you’re short on beans, kidney beans or even chickpeas could work here, though they’ll change the flavor slightly.
  • Green chiles: These bring just a hint of heat without overpowering the dish. If you like things spicier, swap these for diced jalapeños or add a dash of cayenne pepper.
  • Corn: Adds a sweet pop of flavor that contrasts with the spiciness. You can use canned or frozen corn here—both work beautifully.
  • Taco seasoning: Whether you’re using a store-bought packet or a homemade blend, this is what really gives the chili its taco flair. For a DIY version, mix together chili powder, cumin, garlic powder, onion powder, paprika, and a bit of oregano.
Slow Cooker Taco Chili Recipe

Kitchen gear: What you need (and what you can totally skip)

You won’t need much to pull off this recipe, but there are a few tools that will make life easier:

  • Slow cooker: Obviously, this is key. I use a 3-quart slow cooker, which is the perfect size for this recipe. If you don’t have a slow cooker, though, no worries—just make it on the stovetop using a large stockpot.
  • Skillet: You’ll need this to brown your ground beef. Nonstick works best, but if all you have is cast iron, just be sure to use a bit of oil to prevent sticking.
  • Wooden spoon or spatula: This is ideal for stirring everything together. Nothing fancy needed here, just something sturdy to mix all the goodness.

Step-by-step: My foolproof method (and a few hard-learned lessons)

  1. Brown the beef: Start by crumbling your ground beef into a hot skillet over medium heat. Stir it around, breaking it up with a spatula, until it’s fully browned. This step gives the chili a deeper flavor, thanks to the caramelization on the meat. (One time I skipped browning to save time—big mistake! The texture just wasn’t the same.)
  2. Dump and stir: Once your beef is cooked, add it to your slow cooker along with the chopped onion, canned tomatoes, beans, green chiles, corn, and taco seasoning. Give everything a good stir to combine. This is where you get to relax—because the slow cooker takes over from here.
  3. Set it and forget it: Turn your slow cooker on low and let it go for 8-9 hours. If you’re short on time, the high setting for 4-5 hours works too. Just stir it once or twice during the last half of cooking—any more, and you risk breaking up the beans too much.
  4. Check for seasoning: About 30 minutes before serving, give the chili a taste and adjust the seasoning if needed. Sometimes, I like to add a bit more salt or a dash of hot sauce if I’m feeling spicy!
Slow Cooker Taco Chili Recipe

Variations and twists: Have fun with it!

  • Vegetarian version: Skip the ground beef and use a mix of additional beans or even lentils for a plant-based take. You could also toss in some chopped sweet potatoes or butternut squash for extra heartiness.
  • Spice it up: Love heat? Add more green chiles, a chopped jalapeño, or even a splash of hot sauce. A pinch of smoked paprika or chipotle powder would add a nice smoky kick, too.
  • Low-carb/keto: Ditch the beans and corn and sub in extra ground beef and chopped bell peppers for a lower-carb version. You could also try using riced cauliflower for a different texture.
  • Seasonal variations: In the summer, swap the canned corn for fresh-off-the-cob kernels for extra sweetness. In the fall, I’ve even added a can of pumpkin puree—sounds weird, but it adds a lovely richness and depth!

Serving suggestions: Go all out

I love serving this taco chili with all the fixings: a generous sprinkle of shredded cheddar cheese, a dollop of sour cream, and a handful of crushed tortilla chips on top for crunch. If you’ve got it, some fresh cilantro adds a bright, herbaceous note. You can also set out bowls of chopped avocado, jalapeños, or even a squeeze of lime for people to customize their bowls. For a true taco experience, you could even serve this chili in taco shells or over a bed of rice for a heartier meal.

Drink pairings: What goes with taco chili?

For drinks, a cold beer is always my go-to with chili. Something light, like a Mexican lager or even a hoppy IPA, pairs beautifully with the spices in this dish. If you’re in the mood for wine, a bold red like a Zinfandel or a Shiraz would complement the smoky, rich flavors. And if you’re keeping it non-alcoholic, a fizzy lime soda or iced tea would be refreshing alongside the chili’s heat.

Storing and reheating: Making the most of leftovers

This chili stores incredibly well, and like most chilis, it tastes even better the next day once the flavors have had time to meld. You can store it in an airtight container in the fridge for up to 5 days. For longer storage, freeze it in portion-sized containers for up to 3 months. When reheating, you can microwave it (covered) or gently warm it on the stovetop. Just add a splash of water or broth to loosen it up if it thickens too much in the fridge.

Scaling the recipe for a crowd (or just yourself)

This recipe makes about 6 servings, but it’s super easy to scale up or down. For a bigger batch, double the ingredients and use a larger slow cooker (or split it between two smaller ones). If you’re cooking for one or two, you can easily halve the recipe—just know that chili freezes well, so leftovers are a bonus!

Potential pitfalls (and how to avoid them)

One of the most common issues with slow cooker chili is it getting too thick or too thin. If it’s looking too thin, just leave the lid off for the last 30 minutes of cooking to let some of the liquid evaporate. If it’s too thick, stir in a bit of broth or water to loosen it up. And be careful not to over-stir—too much stirring can make the beans mushy.

Give it a try and make it your own!

I promise, this taco chili is about to become one of your go-to comfort meals. It’s simple, packed with flavor, and endlessly adaptable to suit your tastes. Whether you’re feeding a crowd or just looking for an easy weeknight dinner, this recipe is sure to hit the spot. Make it your own with different toppings and variations, and enjoy the cozy comfort of a bowl of taco chili!

Slow Cooker Taco Chili Recipe

FAQ:

  1. Can I make this recipe vegetarian?
    Absolutely! Just skip the ground beef and add extra beans or veggies like bell peppers or sweet potatoes for a meatless version.
  2. How spicy is this chili?
    It’s mild as written, but you can easily amp up the heat by adding extra green chiles, jalapeños, or a dash of hot sauce.
  3. Can I use ground turkey instead of beef?
    Yes, ground turkey works great here! It’s a leaner option but still adds plenty of flavor.
  4. What’s the best way to freeze this chili?
    Let the chili cool completely before transferring it to freezer-safe containers. It’ll keep for up to 3 months in the freezer.
  5. Do I need to brown the beef first?
    Browning the beef adds extra flavor, but if you’re really short on time, you can skip this step and just add the raw beef to the slow cooker.
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Slow Cooker Taco Chili Recipe

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Cozy up with this easy slow cooker taco chili recipe—hearty, flavorful, and perfect for weeknight dinners or game day!

  • Total Time: 8 hours 10 minutes
  • Yield: 6

Ingredients

  • 1 pound ground beef
  • 1 large onionchopped
  • 30 ounces canned diced tomatoes
  • 15 ounces canned black beansdrained and rinsed
  • 15 ounces canned pinto beansdrained and rinsed
  • 8 ounces canned chopped green chiles
  • 2 cups corncanned or frozen
  • 1 packet taco seasoningor 2 tablespoons of homemade taco seasoning

Instructions

  • Brown the beef: Start by crumbling your ground beef into a hot skillet over medium heat. Stir it around, breaking it up with a spatula, until it’s fully browned. This step gives the chili a deeper flavor, thanks to the caramelization on the meat. (One time I skipped browning to save time—big mistake! The texture just wasn’t the same.)
  • Dump and stir: Once your beef is cooked, add it to your slow cooker along with the chopped onion, canned tomatoes, beans, green chiles, corn, and taco seasoning. Give everything a good stir to combine. This is where you get to relax—because the slow cooker takes over from here.
  • Set it and forget it: Turn your slow cooker on low and let it go for 8-9 hours. If you’re short on time, the high setting for 4-5 hours works too. Just stir it once or twice during the last half of cooking—any more, and you risk breaking up the beans too much.
  • Check for seasoning: About 30 minutes before serving, give the chili a taste and adjust the seasoning if needed. Sometimes, I like to add a bit more salt or a dash of hot sauce if I’m feeling spicy!

Notes

Serving suggestions: Go all out

I love serving this taco chili with all the fixings: a generous sprinkle of shredded cheddar cheese, a dollop of sour cream, and a handful of crushed tortilla chips on top for crunch. If you’ve got it, some fresh cilantro adds a bright, herbaceous note. You can also set out bowls of chopped avocado, jalapeños, or even a squeeze of lime for people to customize their bowls. For a true taco experience, you could even serve this chili in taco shells or over a bed of rice for a heartier meal.

  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 8 hours (LOW)
  • Category: Dinner

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