5-Ingredient Taco Chili (Crockpot)
This crockpot taco chili is the dinner that feels like you planned ahead, but actually takes about ten minutes to get into the slow cooker. Ground beef, beans, corn, and a can of tomatoes with green chiles simmer in taco seasoning until the whole pot turns thick and savory.
A few scoops into bowls, loaded with whatever toppings you have, and dinner basically handles itself. It’s the recipe I reach for when I want something warm without hovering over the stove.
Why This Taco Chili Works
This chili leans on a packet of taco seasoning for all the spice work, so you don’t need to measure out a dozen jars. The beans add body, the corn gives little pops of sweetness, and the green chiles bring a gentle heat that builds as you eat.
It’s thick enough to scoop with a chip, but still spoonable over rice. Leftovers taste even better the next day.
Ingredients
- 1 lb ground beef: 90/10 lean keeps the chili from getting greasy.
- 1 (1 oz) packet taco seasoning: any brand, or see notes for a homemade blend.
- 1 (15 oz) can black beans: drained and rinsed.
- 1 (10 oz) can diced tomatoes with green chiles: do not drain.
- 1 cup frozen corn: no need to thaw.
- 1 cup water: for the right simmer consistency.
Variations / Substitutions
- Ground turkey or chicken: use the same amount, and add 1 tbsp olive oil if the meat is very lean so it doesn’t turn dry.
- Pinto or kidney beans: swap in for black beans if that’s what you have.
- Hominy instead of corn: gives a chewy texture and the same mild sweetness.
- More heat: stir in a minced chipotle pepper or a few dashes of hot sauce before the chili finishes cooking.
- Dairy free: skip the cheese and sour cream at serving, or use a plant-based alternative.
If you like this, try our Slow Cooker Chicken Tortilla Soup.
How to Make Taco Chili
Step 1: Brown the Ground Beef
Set a large skillet over medium-high heat and add the 1 lb ground beef. Cook, breaking it into small crumbles with a wooden spoon, for about 6 to 8 minutes, until no pink remains. You’ll hear the sizzle as the beef releases its fat, then a steady gentle steam. Drain off any excess fat, then transfer the beef to your slow cooker.
The beef should be lightly browned in spots with no raw patches left. This step builds the base flavor, so don’t rush it.
Step 2: Assemble the Chili
To the slow cooker with the browned beef, add the drained black beans, the undrained can of diced tomatoes with green chiles, the frozen corn, the 1 oz packet of taco seasoning, and 1 cup water. Stir everything together until the seasoning is evenly distributed.
The liquid will look thin at first, but it will thicken as it cooks. The taco seasoning tints the whole pot a deep rusty red.
Step 3: Ladle Into Bowls and Top
Cover the slow cooker and cook on low for 6 hours or high for 3 hours. When the chili is thick and the beans are tender, taste and adjust salt if needed. Ladle into bowls and pile on shredded cheese, sour cream, sliced jalapeños, crushed tortilla chips, or whatever taco fixings you like.
The corn should be bright yellow, and the aroma deeply savory with a hint of cumin. Serve while still piping hot, with extra chips on the side.
Tips for the Best Taco Chili
- Skip the browning if you’re rushed: The chili will still taste great, though the beef won’t have quite as much deep flavor. Add it raw to the slow cooker and break it up with a spoon before cooking.
- Mash a cup of beans: For an even thicker chili, scoop out about a cup after cooking, mash the beans, and stir them back in.
- Season after cooking: Some taco seasoning blends are saltier than others, so always taste and adjust salt just before serving.
- Let it sit: Chili tastes better after a rest. If you have the time, turn the slow cooker to warm and let it sit for 30 minutes before ladling.
Slow cooker time options:
| Setting | Time |
|---|---|
| Low | 6 hours |
| High | 3 hours |
Storing Leftover Taco Chili
- Refrigerate: Store in an airtight container for up to 4 days. The chili will thicken as it cools, so add a splash of water when reheating.
- Reheating: Warm on the stovetop over medium heat, stirring often, or microwave in 1-minute bursts until hot.
- Freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
What to Serve With Taco Chili
A slice of cornbread with honey butter balances the chili’s spice with sweetness. For a crunchier contrast, set out a bowl of tortilla chips and let everyone scoop. Steamed rice makes it a heartier meal that stretches further.
Frequently Asked Questions
Can I make this on the stovetop instead?
Yes. Brown the beef in a pot, add the other ingredients, bring to a gentle simmer, cover, and cook on low for 25 to 30 minutes, stirring occasionally.
Can I double the recipe?
Yes. Use a 6-quart slow cooker and double all ingredients. The cook time stays the same.
Is this chili gluten free?
Check your taco seasoning label. Many brands are gluten free, but some contain wheat flour or modified food starch.
How do I make it less spicy?
Swap the diced tomatoes with green chiles for a can of plain diced tomatoes, and choose a mild taco seasoning.
Taco Chili Recipe
Ingredients
Method
- Brown the ground beef in a skillet over medium-high heat, breaking it up, until no longer pink, about 6 to 8 minutes. Drain and transfer to a slow cooker.
- Add the drained black beans, undrained tomatoes with green chiles, corn, taco seasoning, and water. Stir to combine.
- Cover and cook on low for 6 hours or high for 3 hours. Taste, adjust salt, then ladle into bowls and add your favorite toppings.
