Crockpot Taco Chili

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This Crockpot Taco Chili combines the best of taco night and chili night in one easy, hands-off slow cooker meal. Loaded with ground beef, beans, and a zesty taco-ranch seasoning blend, it's a hearty dinner the whole family will love.

Prep Time10

Cook Time3

Total Time3 10

Servings: Servings

Calories: 312kcal

Ingredients

1 pound lean ground beef
1 yellow onion chopped
5 cloves garlic minced
15 ounce can chili beans with sauce
15- ounce can black beans drained and rinsed
15 ounce can tomato sauce
14.5 ounce can fire roasted diced tomatoes
4 ounce can diced green chiles
3 tablespoons taco seasoning
2 tablespoons ranch seasoning
1 tablespoons hot sauce

Instructions

Brown the ground beef, drain and add to the slow cooker.
Add the remaining ingredients (onion, garlic, chili beans, black beans, tomatoes, tomato sauce, green chiles, taco seasoning, ranch seasoning, and hot sauce) to the crockpot. Stir to combine.
Cook on low for 5-6 hours, or high for 3-4 hours.
Once done, stir, then top with your choice of toppings and enjoy!

Notes

Optional toppings:

chopped cilantro
shredded cheddar cheese
sour cream
avocado
tortilla chips

Substitutions: Ground turkey or chicken can replace the ground beef, and kidney or pinto beans can be swapped in for the black beans or chili beans.

How to Store: Store leftovers in an airtight container in the refrigerator for 3-4 days.

How to Freeze: Cool completely, then transfer to freezer-safe containers or bags and freeze for up to a month.

How to Reheat: Warm on the stovetop over medium-low heat or in the microwave in 60-second intervals, stirring in between, until heated through.

How to Scale: This recipe can easily be doubled or halved by adjusting the ingredient quantities proportionally, just keep the cook time the same for a single batch or add an extra hour on low if doubling.

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