Slow Cooker Taco Chili
My Slow Cooker Taco Chili is a recipe you can throw into the crock pot and get on with the rest of your busy day. It’s so easy and delicious I love making it on a cold day. The long, slow cooking process allows the taco flavors and ingredients to meld together beautifully, creating a complex and satisfying flavor profile. Crock pot taco chili is incredibly versatile and can be used in various ways, from traditional chili bowls to taco fillings, nachos, and more.
Ingredients
OPTIONAL TOPPINGS
Instructions
- Step 1
Cook ground beef, diced onion, diced bell pepper and 1 teaspoon Taco Seasoning in a skillet over medium high heat until beef is no longer pink. Be sure to break up the beef.
- Step 2
Drain fat from beef mixture and transfer the cooked beef mixture to a slow cooker.
- Step 3
Add remaining taco seasoning, black beans (with liquid), kidney beans (with liquid), drained corn. crushed tomatoes and water to slow cooker; Stir to combine.
- Step 4
OPTIONAL: If you taco seasoning does not have salt, add 2 teaspoons of salt to the slow cooker and stir.
- Step 5
Cook on low for six hours, or high for three hours
- Step 6
Top with desired toppings.
Tips & Tricks
Per serving
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