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Slow Cooker Taco Chili with Ground Beef and Taco Seasoning

Slow cooker taco chili combines ground beef, taco seasoning, beans, tomatoes, and corn in a hearty, bubbling chili. Let it cook low and slow, then stand for 10 minutes before serving.
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Prep Time 10 minutes
Cook Time 8 hours 8 minutes
Standing 10 minutes
Total Time 8 hours 28 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp neutral oil
  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 1 packet (1 oz) taco seasoning
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (14.5 oz) diced tomatoes with juices
  • 1 can (8 oz) tomato sauce
  • 1 can (4 oz) diced green chiles
  • 1 cup low-sodium beef broth
  • 1 cup frozen corn

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. Heat the oil in a 12-inch skillet over medium-high heat.
  2. Add the ground beef and onion and cook, breaking up the beef, until the beef reaches 160°F and the onion is softened, about 8 minutes.
  3. Drain excess fat.
  4. Stir the taco seasoning into the skillet until the meat is evenly coated.
  5. Transfer the mixture to a 6-quart slow cooker.
  6. Stir in the kidney beans, black beans, diced tomatoes, tomato sauce, green chiles, beef broth, and corn.
  7. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the chili is bubbling throughout.
  8. Turn off the slow cooker and let the chili stand for 10 minutes before serving.

Notes

For the best texture, drain excess fat after browning the beef. Refrigerate leftovers for 3–4 days; freezer-friendly. Ground turkey can replace the ground beef for a leaner variation.