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BEST Slow Cooker Taco Chili

BEST Slow Cooker Taco Chili

This recipe offers a hearty, flavorful chili that brings the vibrant taste of tacos to your slow cooker, making weeknight dinners a breeze.
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Prep Time 15 minutes
Course: Chili
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Slow Cooker
  • Large skillet
  • Small Bowl

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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.
  8. 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

Notes

Allow the chili to cool completely before storing. Refrigerate for up to 3-4 days. Freeze for up to 3 months.
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