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