BEST Slow Cooker Taco Chili is your new go-to for an effortlessly delicious and crowd-pleasing meal. This recipe offers a hearty, flavorful chili that brings the vibrant taste of tacos to your slow cooker, making weeknight dinners a breeze.
Key Ingredients for BEST Slow Cooker Taco Chili:
- 2 pounds ground beef or ground turkey
- 1 large yellow onion, chopped
- 2 bell peppers (any color), chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (or to taste)
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (4 ounce) can green chilies, diced
- 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
- 1 (8 ounce) package taco seasoning mix
- 1 cup beef broth or chicken broth
- Salt and black pepper to taste
- Optional garnishes: shredded cheddar cheese, sour cream, chopped cilantro, diced red onion, avocado slices, tortilla chips
How to Make BEST Slow Cooker Taco Chili:
This incredible BEST Slow Cooker Taco Chili is incredibly easy to prepare, requiring minimal hands-on time for maximum flavor. The slow cooker does all the work, resulting in a rich, deeply satisfying chili with tender ingredients and a perfectly blended, savory sauce. With just a 15-minute preparation time, this recipe ensures a delicious and hearty meal is always within reach.
Step-by-Step Instructions:
- Brown the Meat: In a large skillet, brown the ground beef or turkey over medium-high heat. Drain off any excess grease.
- Sauté Aromatics: Add the chopped yellow onion and bell peppers to the same skillet. Cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Combine Dry Spices: In a small bowl, mix together the chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper.
- Load the Slow Cooker: Transfer the browned meat, sautéed vegetables, and garlic to your slow cooker. Add the rinsed and drained kidney beans and black beans, diced green chilies, and the can of Rotel.
- Add Remaining Ingredients: Pour in the diced tomatoes (undrained), the taco seasoning mix, and the beef or chicken broth. Stir everything together to ensure all the ingredients are well combined.
- Season: Season generously with salt and black pepper to your taste. Remember that the taco seasoning also contains salt, so it’s best to taste and adjust at the end.
- Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chili is heated through and the flavors have melded beautifully.
- Serve: Ladle the BEST Slow Cooker Taco Chili into bowls. Garnish with your favorite toppings like shredded cheddar cheese, a dollop of sour cream, fresh cilantro, diced red onion, avocado slices, or crushed tortilla chips.
Why You’ll Love This BEST Slow Cooker Taco Chili:
Prepare to fall in love with this BEST Slow Cooker Taco Chili. Its star feature is the incredible depth of flavor achieved with minimal effort, mimicking the rich taste of your favorite taco fillings simmered into a comforting chili. Imagine the savory spices, tender ground meat, and hearty beans all melded together by the slow cooker – it’s pure comfort food at its finest. Making this at home is wonderfully cost-effective, saving you money compared to takeout while delivering superior taste. The vibrant combination of classic taco seasonings, bell peppers, and optional spicy green chilies makes this chili uniquely delicious, a delightful twist on traditional chili that your family will crave.
Unlike a bland, rushed chili, this slow cooker version develops complex flavors over time, creating a dish that’s both satisfying and incredibly easy to make. It’s the perfect solution for busy weeknights or laid-back weekends when you want a hearty, flavorful meal without all the fuss. You can customize it to your liking with a plethora of delicious toppings, making each bowl a personalized fiesta. Don’t just take our word for it – give this BEST Slow Cooker Taco Chili a try and experience the magic for yourself!
Storing and Reheating Tips:
- Refrigeration: Allow the chili to cool completely before storing. Transfer leftovers to airtight containers and refrigerate for up to 3-4 days.
- Freezing: For longer storage, portion cooled chili into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months.
- Reheating Stovetop: Gently reheat individual portions or the entire batch in a saucepan over medium-low heat, stirring occasionally until heated through. You may need to add a splash of broth or water if the chili has thickened.
- Reheating Microwave: Reheat individual portions in the microwave on medium power, stirring halfway through, until hot.
- Thawing Frozen Chili: Thaw frozen chili overnight in the refrigerator before reheating.
Final Thoughts:
This BEST Slow Cooker Taco Chili is a game-changer for busy households seeking delicious, no-fuss meals. Its heartwarming flavors and incredible ease make it a must-try recipe for anyone craving comfort and convenience. Whip up a batch soon and discover your new favorite slow cooker staple!
BEST Slow Cooker Taco Chili
Ingredients
Equipment
Method
- In a large skillet, brown the ground beef or turkey over medium-high heat. Drain off any excess grease.2 pounds ground beef or ground turkey
- Add the chopped yellow onion and bell peppers to the same skillet. Cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.1 large yellow onion, chopped, 2 bell peppers (any color), chopped, 3 cloves garlic, minced
- In a small bowl, mix together the chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper.1 tablespoon chili powder, 2 teaspoons cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper
- Transfer the browned meat, sautéed vegetables, and garlic to your slow cooker. Add the rinsed and drained kidney beans and black beans, diced green chilies, and the can of Rotel.2 pounds ground beef or ground turkey, 1 large yellow onion, chopped, 2 bell peppers (any color), chopped, 3 cloves garlic, minced, 1 15 ounce can kidney beans, rinsed and drained, 1 15 ounce can black beans, rinsed and drained, 1 4 ounce can green chilies, diced, 1 10 ounce can Rotel (diced tomatoes and green chilies), undrained
- Pour in the diced tomatoes (undrained), the taco seasoning mix, and the beef or chicken broth. Stir everything together to ensure all the ingredients are well combined.1 15 ounce can diced tomatoes, undrained, 1 8 ounce package taco seasoning mix, 1 cup beef broth or chicken broth
- Season generously with salt and black pepper to your taste. Remember that the taco seasoning also contains salt, so it’s best to taste and adjust at the end.Salt and black pepper to taste
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chili is heated through and the flavors have melded beautifully.
- Ladle the BEST Slow Cooker Taco Chili into bowls. Garnish with your favorite toppings like shredded cheddar cheese, a dollop of sour cream, fresh cilantro, diced red onion, avocado slices, or crushed tortilla chips.shredded cheddar cheese, sour cream, chopped cilantro, diced red onion, avocado slices, tortilla chips