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.

Author: It is a Keeper

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours 10 minutes

Servings: 6 Servings

Calories: 803 kcal per serving

Ingredients

1 lb - ground beef
1 - Onion
1 - Green bell pepper
7 teaspoons - Taco Seasoning
15 ounces - Black beans
15 ounces - Kidney beans
15 ounces - Whole kernel corn
28 ounces - Crushed tomatoes
2 cups - Water
2 teaspoons - Salt
Tortilla strips
cheddar cheese
green onions
Sour cream

Instructions

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.
Drain fat from beef mixture and transfer the cooked beef mixture to a slow cooker.
Add remaining taco seasoning, black beans (with liquid), kidney beans (with liquid), drained corn. crushed tomatoes and water to slow cooker; Stir to combine.
OPTIONAL: If you taco seasoning does not have salt, add 2 teaspoons of salt to the slow cooker and stir.
Cook on low for six hours, or high for three hours
Top with desired toppings.

Nutrition