Hearty, Tex-Mex inspired chili made in the slow cooker – perfect for weeknight dinners, meal prep, or feeding a crowd! This Crockpot taco chili combines bold taco seasoning, ground beef, beans, veggies, and flavorful sauces for a one-pot comfort meal that’s cozy and satisfying.
Why You’ll Love This Taco Chili
- Simple slow cooker recipe – minimal prep and hands-off cooking.
- Big, bold taco flavor that tastes like tacos in chili form.
- Feeds a crowd and makes great leftovers.
- Customizable, from toppings to beans and extras.
Ingredients – Crock Pot Taco Chili
- 1.5–2 lbs ground beef
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 1 packet taco seasoning mix
- 2 (10 oz) cans diced tomatoes with chiles (undrained)
- 1 (15 oz) can chili beans (undrained)
- 1 (15 oz) can black beans (undrained)
- 1 (15 oz) can kidney beans (undrained)
- 1 (15 oz) can corn with peppers (drained)
- 1 (10 oz) can enchilada sauce
- 1 (15 oz) can hominy, drained (optional)
- 1/2 cup fresh cilantro, chopped
- Salt & pepper to taste
- Optional toppings: shredded cheddar cheese, sour cream, green onions, tortilla chips, Fritos
How to Make Crockpot Taco Chili
1. Brown the Meat:
In a large skillet, heat a small amount of oil and brown the ground beef over medium heat. Add diced onion and bell pepper and cook until softened. Stir in the taco seasoning.
2. Load the Slow Cooker:
Transfer the seasoned beef mixture to your crockpot. Add all remaining ingredients — beans, tomatoes with chiles, corn, hominy, enchilada sauce, and cilantro. Stir to combine well.
3. Slow Cook to Perfection:
Cover and cook on Low for 6–8 hours or High for 3–4 hours until flavors have melded and chili is thick and hearty.
4. Serve with Toppings:
Ladle into bowls and add your favorite taco toppings like sour cream, cheddar, green onions, or crushed chips.
Recipe Tips & Variations
- Make it vegetarian: Swap the ground beef for extra beans or plant-based crumbles.
- Add spice: Include jalapeños, green chiles, or a pinch of cayenne to heat things up.
- Serve with sides: Cornbread, rice, or tortilla chips pair perfectly with this chili.
- Meal prep friendly: Leftovers refrigerate well and flavors continue to deepen overnight.
Nutrition & Serving Info
Serves about 8 people comfortably — perfect for families, potlucks, or freezer meals.
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Crockpot Taco Chili with Ground Beef | Easy Weeknight Dinner
- Total Time: 6 hours 15 minutes
- Yield: 6–8 SERVINGS 1x
Description
This Crockpot taco chili with ground beef is hearty, flavorful, and incredibly easy to make. Loaded with beans, corn, tomatoes, and bold taco seasoning, this slow cooker taco chili is perfect for busy weeknights, meal prep, or game day gatherings.
Ingredients
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1½–2 lbs ground beef
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1 medium yellow onion, diced
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1 green bell pepper, diced
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1 packet taco seasoning
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2 (10 oz) cans diced tomatoes with green chiles (undrained)
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1 (15 oz) can chili beans (undrained)
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1 (15 oz) can black beans (undrained)
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1 (15 oz) can kidney beans (undrained)
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1 (15 oz) can corn, drained
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1 (10 oz) can enchilada sauce
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1 (15 oz) can hominy, drained (optional)
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½ cup fresh cilantro, chopped
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Salt and pepper to taste
Optional Toppings:
Shredded cheddar cheese, sour cream, green onions, crushed tortilla chips, avocado slices
Instructions
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In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess grease.
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Add diced onion and bell pepper to the skillet and cook until softened, about 3–4 minutes.
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Stir in taco seasoning and cook for 1 additional minute.
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Transfer the beef mixture to the crockpot.
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Add diced tomatoes, beans, corn, enchilada sauce, hominy (if using), and cilantro. Stir to combine.
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Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
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Taste and adjust seasoning with salt and pepper if needed.
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Serve hot with your favorite toppings.
Notes
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For a lighter version, substitute ground turkey.
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Add diced jalapeños for extra heat.
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This chili tastes even better the next day as flavors deepen.
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Great for meal prep or freezer meals.
- Prep Time: 15 MINUTES
- Cook Time: 6 HOURS
- Category: Dinner
- Method: SLOW COOKER
- Cuisine: AMERICAN | TEX MEX
Frequently Asked Questions
Can I make crockpot taco chili ahead of time?
Yes! Crockpot taco chili actually tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Can I freeze crockpot taco chili?
Absolutely. Let the chili cool completely, then transfer it to freezer-safe containers or freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
Can I use ground turkey instead of ground beef?
Yes, ground turkey works great as a lighter substitute. The flavor will still be bold and delicious thanks to the taco seasoning and slow cooking process.
How do I make taco chili thicker?
If your chili is too thin, remove the lid during the last 30 minutes of cooking to allow excess liquid to evaporate. You can also mash some of the beans to naturally thicken the chili.
What toppings go best with taco chili?
Shredded cheddar cheese, sour cream, green onions, avocado slices, crushed tortilla chips, jalapeños, and fresh cilantro are all delicious topping options.
