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If you're craving a cozy, hearty chili loaded with bold flavors that's easy to throw together, this slow cooker taco chili is just the thing! It's a perfect option for cold winter months when you want something delicious simmering away while you handle the day. Packed with lean ground beef, vibrant veggies, and flavorful spices, this chili brings the warmth of taco night to a bowl.
Why You'll Love This Slow Cooker Taco Chili Recipe
Slow cooker chili's and soups are truly the best. They make any meal delicious and stress-free, with just a few minutes of prep before letting it handle the rest. This recipe is perfectly spiced with taco seasoning and fresh veggies, making each bite savory and flavorful.
This delicious meal is also kid-friendly – serve it with your favorite taco toppings like tortilla chips, shredded cheese, corn, shredded carrots, or small tortillas so that everyone can personalize their bowl. Plus, it's a healthy and easy weeknight dinner thanks to lean ground beef and beans that provide a boost of protein and fiber, keeping this meal nourishing and satisfying.
Get the kids excited for dessert with a warm, delicious cookie skillet that your family will devour in minutes. And for more kid-approved recipes, try my instant pot chicken and noodles!
Ingredient Notes and Substitutions
- Olive oil: Helps sear the meat and soften the veggies. You can use avocado oil or coconut oil as a substitute.
- Lean ground beef: I prefer 93/7 for less grease, but you could use ground turkey or ground chicken if you prefer.
- Onion: A yellow or white onion works well, but shallots can be used in a pinch.
- Red bell pepper: Green, yellow, or orange peppers work too.
- Garlic: If you're out of fresh garlic, garlic powder can work as a backup.
- Black beans: Swap with kidney beans, or even more pinto beans if you prefer.
- Pinto beans: Substitute with cannellini beans or chickpeas for a variation.
- Diced green chilies: Adds a touch of mild heat. For more spice, add a few chopped jalapeños or serrano peppers.
- Fire-roasted diced tomatoes: Adds a smoky flavor. Regular diced tomatoes work too, or add a bit of smoked paprika for a hint of that fire-roasted taste.
- Tomato sauce: Crushed tomatoes can be a good alternative.
- Beef broth: Enhances the meaty flavors. Feel free to use chicken or vegetable broth if preferred.
- Taco seasoning: Provides the perfect blend of spices to bring that taco-inspired taste. Siete Foods or Simply Organic brands have great clean ingredient options.
- Salt and black pepper
Toppings
- Shredded cheese
- Sour cream, or Greek yogurt
- Chopped cilantro
- Crushed-up tortilla chips
How to Make Slow Cooker Taco Chili
Step 1: Heat 1 tbsp olive oil in a large skillet over medium high heat. Add the ground beef and break apart with a wooden spoon while cooking for 5-7 minutes.
Step 2: Add peppers, onions, and garlic and saute for 2-3 more minutes.
Step 3: Transfer the beef and veggie mixture to your slow cooker.
Step 4: Add the beans, green chiles, tomatoes, tomato sauce, beef broth, and taco seasoning. Give it a good stir to mix everything.
Step 5: Stir to combine.
Step 6: Cook on low for 6-8 hours or high for 3-4 hours. Spoon the chili into bowls and add your favorite taco toppings. I love shredded cheese, a dollop of sour cream (or Greek yogurt for a lighter option), chopped cilantro, and crushed-up tortilla chips for a satisfying crunch!
You can find the full ingredient list with exact measurements in the recipe card below!
Instant Pot Method
Step 1: Turn on the Sauté function on the Instant Pot and add 1 tbsp of olive oil. Once hot, add the ground beef and cook, breaking it up with a wooden spoon until browned, about 5-7 minutes. Add the diced onion, red bell pepper, and minced garlic, and sauté for another 2-3 minutes, until the veggies soften.
Step 2: Turn off the Sauté function. Add the black beans, pinto beans, diced green chiles, fire-roasted tomatoes, tomato sauce, beef broth, taco seasoning, and a pinch of salt and pepper. Give it a good stir to combine everything.
Step 3: Secure the Instant Pot lid and set the valve to Sealing. Select Pressure Cook (or Manual) and set the timer for 10 minutes on High Pressure. When the cooking time finishes, let the pressure release naturally for 10 minutes, then perform a quick release for any remaining pressure.
Step 4: Open the lid, give the chili a stir, and taste to adjust salt and seasoning if needed. Spoon into bowls and add your favorite toppings.
Expert Tips
- For a low-carb option, skip the beans and add more peppers, zucchini, or chopped cauliflower for texture. You'll still get that chili vibe without the extra carbs.
- Want your chili spicier? Add extra green chiles, cayenne pepper, or a dash of chili powder. For a milder version, stick to mild taco seasoning.
- Feel free to sneak in extra veggies like corn, zucchini, or even a handful of chopped spinach for a nutritional boost.
- This recipe is super flexible! Switch up the beans, swap out the ground beef, or try a plant-based ground meat alternative to make it vegan.
- If your chili is too thick for your liking, thin it out by using some chicken broth until it has reached your desired consistency.
- This slow cooker taco chili is so easy to customize! To make it vegetarian, swap out the ground beef for an extra can of beans or use plant-based ground meat. For those who are vegan, follow the vegetarian swaps above and be sure to use vegetable broth instead of beef broth. Then, top with dairy-free cheese or avocado slices for that creamy finish.
Serving Tips
- Serve with a slice of warm sweet potato cornbread.
- Have a bowl of tortilla chips or corn chips on the side for scooping and dipping (kids love this one!)
- Spoon chili over baked potatoes or sweet potatoes. Top with sharp cheddar cheese and sour cream, and you've got a super cozy meal.
- Another fun twist is serving it over a plate of crispy baked potato wedges.
- Just before serving, squeeze a little fresh lime juice over each bowl.
- Top with a sprinkle of extra cilantro, green onion, or black olives.
Storage Tips
Fridge: Let the chili cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 4 days. The flavors tend to meld and get even better the next day!
Reheating: When reheating, you can do it on the stovetop over medium heat, stirring occasionally, or microwave individual portions in 1-minute bursts, stirring in between until heated through.
Freezer: This chili freezes wonderfully, making it perfect for meal prep! For easy freezing, use freezer-safe containers or resealable freezer bags. If you go with bags, lay them flat in the freezer to save space. Freeze for up to 3 months.
Thawing/Reheating Frozen Chili: For a quick thaw, place frozen chili in the fridge overnight. For faster thawing, submerge the freezer bag in cold water, changing the water every 30 minutes. Reheat on the stovetop over medium heat, stirring occasionally, or microwave in intervals, stirring every few minutes.
Recipe FAQs
Absolutely! This taco chili is perfect for a freezer meal or meal prep. Make a big batch and store it in the fridge for up to 4 days or freeze individual portions for up to 3 months.
Absolutely! Just follow the same steps, but simmer the chili over low heat for about 30-40 minutes, stirring occasionally.
I love using black beans and pinto beans in this recipe, but feel free to mix and match. Kidney beans, chili beans, or even chickpeas work great, depending on what you have on hand and what you prefer.
More Slow Cooker Recipes
Classic Slow Cooker Turkey Chili (Gluten Free)
Crispy Slow Cooker Pork Carnitas
Crock-Pot Chicken Enchilada Casserole
Taco Shredded Beef
The BEST Slow Cooker Taco Chili
Equipment
Ingredients
- 1 tbsp olive oil
- 2 lbs lean ground beef, I like to use 93/7%
- ½ onion, diced
- 1 red bell pepper, diced
- 3 cloves minced garlic
- 15 oz black beans, drained and rinsed
- 15 oz pinto beans, drained and rinsed
- 4 oz diced green chiles
- 15 oz fire-roasted diced tomatoes
- 15 oz tomato sauce
- ½ cup beef broth
- 2 Siete Foods taco seasoning packets, Or Simply Organic brand also has great ingredients
- salt and pepper , to taste
Toppings
- shredded cheese
- sour cream, or Greek yogurt
- Chopped cilantro
- crushed up tortilla chips
Instructions
- Heat 1 tbsp olive oil in a pan over medium high heat.
- Add the ground beef and break apart with a wooden spoon while cooking for 5-7 minutes.
- Add in the onion, pepper, and garlic and saute for 2-3 more minutes.
- Transfer to your slow cooker and add the remaining ingredients.
- Stir well, then cook on high for 3-4 hours or low for 7-8 hours.
- Top with cheese, sour cream, chopped cilantro, and crushed up tortilla chips, if desired.
Notes
-
- For a low-carb option, skip the beans and add more peppers, zucchini, or chopped cauliflower for texture. You'll still get that chili vibe without the extra carbs.
-
- Want your chili spicier? Add extra green chiles, cayenne pepper, or a dash of chili powder. For a milder version, stick to mild taco seasoning.
-
- Feel free to sneak in extra veggies like corn, zucchini, or even a handful of chopped spinach for a nutritional boost.
-
- This recipe is super flexible! Switch up the beans, swap out the ground beef, or try a plant-based ground meat alternative to make it vegan.
-
- If your chili is too thick for your liking, thin it out by using some chicken broth until it has reached your desired consistency.
-
- This slow cooker taco chili is so easy to customize! To make it vegetarian, swap out the ground beef for an extra can of beans or use plant-based ground meat. For those who are vegan, follow the vegetarian swaps above and be sure to use vegetable broth instead of beef broth. Then, top with dairy-free cheese or avocado slices for that creamy finish.
- Let the chili cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 4 days. The flavors tend to meld and get even better the next day!
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
This came together so quickly and was absolutely delicious. Adding it to the fall/winter rotation!
This was so delicious and this was a hit for my family. This will be added to our rotation!
Thanks Julie!
It’s been a long time since I’ve had a good chili, but this was excellent. 1.5 packets of siete mild taco seasoning was the right amount of spice for us!
This was hands down the best chili I’ve ever made or had. It was so simple and easy to prep and throw together. I’ve shared the recipe with all my family. This will definitely be my go-to chili recipe from now on!
This chili was delicious! Great flavor and super easy to make. I will definitely be making this again!
Easy and delicious. Putting this on my freezer meal list to have ready for those cold winter nights.
So good and so easy! Perfect Sunday dinner and even better the next day.
This chili came out SO good. The leftovers for work the next day were even better.
Great easy recipe! I used 1 can of beans only and as you suggested I added more veggies. I also used 1 lb only of ground chicken and 15 oz of tofu. Perfect thickness, spice & taste!