If you ask me, crockpot meals are one of the best ways to get dinner on the table without stress.
This hearty taco chili combines two comfort food favorites into one easy weeknight meal that practically cooks itself. Ground beef, beans, and corn simmer together with crushed tomatoes and taco seasoning while you go about your day.
The salsa adds a nice kick, and the whole thing comes together with minimal effort. Just brown the beef, toss everything in the slow cooker, and let it do its thing.
It’s a crowd-pleasing dish that works great for busy families, plus it makes enough for leftovers throughout the week.
Why You’ll Love This Taco Chili
- Set it and forget it – Just toss everything in your crockpot and let it simmer away while you’re at work or running errands. No babysitting required.
- Pantry-friendly ingredients – Most of these are canned goods and spices you probably already have on hand, making it perfect for those nights when you haven’t been to the grocery store.
- Packed with protein and fiber – Between the ground beef and two types of beans, this chili keeps you full and satisfied without feeling heavy.
- Customizable toppings – Load it up with shredded cheese, sour cream, avocado, or tortilla chips to make it your own.
- Great for meal prep – This recipe makes plenty of servings and tastes even better the next day, so you can enjoy easy lunches all week long.
What Kind of Ground Beef Should I Use?
For this crockpot taco chili, you can use any ground beef that fits your preference and budget. An 80/20 blend (80% lean, 20% fat) gives you great flavor without being too greasy, especially since you’ll be draining it before adding it to the slow cooker. If you prefer a leaner option, 90/10 or even 93/7 will work just fine, though the chili might be slightly less rich. You could also swap in ground turkey or ground chicken if you want a lighter version – just keep in mind that poultry tends to be a bit drier, so you might want to add an extra splash of water or broth to compensate.
Options for Substitutions
This taco chili is super forgiving and works well with plenty of swaps:
- Ground beef: You can easily swap ground beef for ground turkey, chicken, or pork. For a vegetarian version, try adding extra beans or use crumbled tempeh or plant-based ground meat.
- Black beans and kidney beans: Mix and match whatever beans you have on hand – pinto beans, navy beans, or even chickpeas work great. Just keep the total amount around 30 ounces.
- Corn: Frozen, canned, or fresh corn all work fine here. If using canned, just drain it first.
- Crushed tomatoes: Diced tomatoes, fire-roasted tomatoes, or even tomato sauce can replace crushed tomatoes. If using sauce, you might want to reduce the water slightly.
- Taco seasoning: Out of taco seasoning? Make your own with 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon paprika, and 1/4 teaspoon each of onion powder and garlic powder.
- Salsa: Any salsa works – mild, medium, or hot depending on your preference. You can also use diced tomatoes with green chilies for a similar effect.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with crockpot chili is adding too much liquid at the start, which can leave you with a watery, soup-like consistency instead of a thick, hearty chili – start with just 1 cup of water and add more only if needed during the last hour of cooking.
Browning your ground beef properly before adding it to the crockpot makes a huge difference in flavor, so take the time to get a good sear on the meat and drain off all the excess fat to prevent a greasy layer on top.
Another common error is lifting the lid too often to check on your chili, which releases heat and can add 15-20 minutes to your cooking time each time you peek.
For the best flavor, taste and adjust your seasonings about 30 minutes before serving, since the spices can mellow out during the long cooking time and might need a boost at the end.
What to Serve With Crockpot Taco Chili?
This hearty chili is perfect with a big pile of tortilla chips for scooping, or you can crumble them right on top for some crunch. I love setting out a toppings bar with shredded cheese, sour cream, diced avocado, sliced jalapeños, and chopped cilantro so everyone can customize their bowl. Cornbread or warm flour tortillas on the side are also great for soaking up all that flavorful broth. If you want to make it more filling, serve it over rice or use it as a topping for baked potatoes or nachos.
Storage Instructions
Store: This taco chili actually tastes even better the next day after all the flavors have had time to hang out together. Keep it in an airtight container in the fridge for up to 5 days, making it perfect for easy lunches throughout the week.
Freeze: Taco chili is one of those recipes that freezes like a dream. Let it cool completely, then portion it into freezer-safe containers or bags and stash it in the freezer for up to 3 months. I like to freeze individual servings so I can grab just what I need.
Reheat: Warm it up on the stovetop over medium heat, stirring occasionally until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway through. Add a splash of water or broth if it seems too thick after storing.
| Preparation Time | 5-10 minutes |
| Cooking Time | 180-240 minutes |
| Total Time | 185-250 minutes |
| Level of Difficulty | Easy |
| Servings | 5 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1800
- Protein: 90-100 g
- Fat: 35-45 g
- Carbohydrates: 210-230 g
Ingredients
- 15 oz kidney beans (canned, drained and rinsed)
- 1 tsp black pepper
- 2 cups water
- 28 oz crushed tomatoes (I use San Marzano)
- 1 cup corn (fresh or frozen)
- 1 tsp salt
- 15 oz black beans (canned, drained and rinsed)
- 1/2 onion (diced into 1/4-inch pieces)
- 1 tsp minced garlic (freshly minced for best flavor)
- 1 lb ground beef (browned before adding)
- 2 tbsp taco seasoning
- 1/2 cup salsa (mild or medium, your preference)
Step 1: Brown the Ground Beef and Prepare Aromatics
- 1 lb ground beef
- 1/2 onion, diced into 1/4-inch pieces
- 1 tsp minced garlic
Heat a skillet over medium-high heat and brown the ground beef, breaking it apart as it cooks until no pink remains, about 5-7 minutes.
While the beef cooks, dice the onion into 1/4-inch pieces and mince the garlic fresh.
Drain any excess fat from the cooked beef and set aside.
Step 2: Assemble All Ingredients in the Crockpot
- browned ground beef from Step 1
- diced onion and minced garlic from Step 1
- 15 oz kidney beans, drained and rinsed
- 15 oz black beans, drained and rinsed
- 28 oz crushed tomatoes
- 2 cups water
- 1/2 cup salsa
- 2 tbsp taco seasoning
- 1 tsp salt
- 1 tsp black pepper
- 1 cup corn
Add the browned ground beef from Step 1 to your crockpot along with the diced onion and minced garlic.
Pour in both cans of beans (drained and rinsed), the crushed tomatoes, water, and salsa.
Sprinkle the taco seasoning, salt, and black pepper evenly over the ingredients.
Add the corn last.
Stir everything together thoroughly to combine all flavors and ensure the seasonings are distributed evenly.
Step 3: Cook the Chili Low and Slow
Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours.
I prefer the low setting because it allows the flavors to meld together more completely and creates a richer, deeper taste.
The chili is done when the flavors have blended well and the consistency is thick and hearty.
Step 4: Serve with Your Favorite Toppings
Ladle the chili into bowls and serve immediately with your choice of toppings such as shredded cheese, sour cream, diced onions, fresh cilantro, jalapeños, or tortilla chips.
The beauty of taco chili is its versatility—encourage diners to customize their bowls to their preferences.
Mouthwatering Crockpot Taco Chili
Ingredients
- 15 oz kidney beans (canned, drained and rinsed)
- 1 tsp black pepper
- 2 cups water
- 28 oz crushed tomatoes (I use San Marzano)
- 1 cup corn (fresh or frozen)
- 1 tsp salt
- 15 oz black beans (canned, drained and rinsed)
- 1/2 onion (diced into 1/4-inch pieces)
- 1 tsp minced garlic (freshly minced for best flavor)
- 1 lb ground beef (browned before adding)
- 2 tbsp taco seasoning
- 1/2 cup salsa (mild or medium, your preference)
Instructions
- Heat a skillet over medium-high heat and brown the ground beef, breaking it apart as it cooks until no pink remains, about 5-7 minutes. While the beef cooks, dice the onion into 1/4-inch pieces and mince the garlic fresh. Drain any excess fat from the cooked beef and set aside.
- Add the browned ground beef from Step 1 to your crockpot along with the diced onion and minced garlic. Pour in both cans of beans (drained and rinsed), the crushed tomatoes, water, and salsa. Sprinkle the taco seasoning, salt, and black pepper evenly over the ingredients. Add the corn last. Stir everything together thoroughly to combine all flavors and ensure the seasonings are distributed evenly.
- Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. I prefer the low setting because it allows the flavors to meld together more completely and creates a richer, deeper taste. The chili is done when the flavors have blended well and the consistency is thick and hearty.
- Ladle the chili into bowls and serve immediately with your choice of toppings such as shredded cheese, sour cream, diced onions, fresh cilantro, jalapeños, or tortilla chips. The beauty of taco chili is its versatility—encourage diners to customize their bowls to their preferences.
