Slow Cooker Taco Chili Recipe for Flavorful Weeknight Dinners

This slow cooker taco chili perfectly combines two beloved favorites: taco flavors and hearty chili. Loaded with ground beef, diced tomatoes with green chiles, tomato sauce, pinto beans, corn, onion, garlic, and a simple homemade chili seasoning, it’s a flavorful, comforting meal that practically makes itself. Ideal for busy weeknights, game-day crowds, or meal prep. Instructions for making this in an Instant Pot are included below.

Table of Contents

Ingredients For Taco Chili

• Ground beef
• Diced tomatoes with green chiles
• Tomato sauce
• Onion
• Garlic
• Pinto beans
• Corn
• Taco/Chili seasoning (see recipe below)

How To Make Crock-Pot Taco Chili

Slow Cooker Method

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 1 pound ground beef and 1 diced small onion. Cook 5–7 minutes, breaking up the meat until it’s no longer pink. Add 1 minced garlic clove during the last minute.
2. Drain excess grease, then transfer the browned meat and onion to the slow cooker.
3. Add 2 (10-ounce) cans diced tomatoes with green chiles, 15 ounces tomato sauce, 15 ounces pinto beans (drained and rinsed), 15 ounces canned corn (drained), and the seasoning: 1 1/2 tablespoons chili powder, 1 1/2 teaspoons cumin, 1 teaspoon salt (or to taste), 1 teaspoon pepper, 1/2 teaspoon oregano, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon red pepper flakes (optional). Stir to combine.
4. Cook on HIGH 2–3 hours or LOW 4–6 hours, until flavors meld and chili is hot throughout. Taste and adjust seasoning before serving.

Instant Pot Method

1. Select the Sauté function on the pressure cooker. Add 1 tablespoon oil, 1 pound ground beef, and 1 diced small onion. Cook 5–7 minutes, breaking up the meat. Add 1 minced garlic clove and cook 1 more minute. Drain excess fat if needed.
2. Turn off Sauté. Add 1/2 cup water or low-sodium beef broth and the diced tomatoes with green chiles and tomato sauce. Scrape the bottom of the pot to deglaze and remove stuck bits.
3. Add the beans, corn, and the rest of the seasonings listed above. Stir to combine.
4. Close the lid, seal the valve, and pressure cook on HIGH for 20 minutes. When time is up, perform a quick release, open the pot, stir, and serve.

FAQs & Tips

Should you brown your meat beforehand?

Yes—browning the meat first allows you to drain excess grease, resulting in a cleaner, less oily chili. If using very lean ground meat, you can skip browning, but I prefer to brown and drain for best texture and flavor.

Can you make this a soup?

Yes. To turn this into a taco soup, add about 2 cups low-sodium broth to the slow cooker before cooking for a thinner, soup-like consistency.

How do you serve this chili?

Top with your favorite taco or chili toppings: shredded cheese, sliced jalapeño, fresh cilantro, sour cream, diced avocado, chopped green onion, or tortilla chips. Serve over rice, with cornbread, or in a baked potato for a hearty meal.

How do you store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. This chili also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

What size slow cooker should you use?

A 6-quart slow cooker is ideal for this recipe. It comfortably holds all ingredients and allows even cooking. The Instant Pot works well too for the pressure-cooker method.

Chili Recipes

• Chorizo Beef Chili
• The Best Turkey Chili
• Pumpkin Chili
• Old Fashioned Chili
• Indian Spiced Chili

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