Print

Slow Cooker Taco Chili

overhead shot of cooked taco chili in a black slow cooker garnished with fresh cilantro
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

This slow cooker taco chili is the perfect fusion of 2 classic foods. If you love the flavors of tacos and the hearty warmth of chili, this is the recipe for you! Ground beef, pinto beans, corn, tomatoes, and homemade taco-chili seasonings cook together for an easy and flavorful meal.  Perfect for busy weeknights, game day gatherings, or meal prepping for the week ahead. Instructions to Instant Pot taco chili are also included. 

Ingredients

Units Scale
  • 1 pound ground beef
  • 1 small onion, diced
  • 2 10-ounce cans diced tomatoes with green chiles
  • 15 ounces tomato sauce
  • 1 15-ounce can pinto beans, drained and rinsed
  • 1 15-ounce can corn, drained
  • 1 garlic clove, minced
  • 1 1/2 tablespoons chili powder
  • 1 1/2 teaspoons cumin
  • 1 teaspoon salt, or more
  • 1 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon red pepper flakes, optional
  • 1 tablespoon oil
  • 1 cup water or low-sodium beef broth for the Instant Pot only

Instructions

Slow Cooker

  1. Heat the oil in a large skillet over medium-high heat.
  2. Add the ground beef and onion. Cook for 5 to 7 minutes, crumbling the beef as it cooks, until it is no longer pink.
  3. Drain the excess grease. Add the garlic and cook for an additional minute.
  4. Transfer the beef mixture to the slow cooker.
  5. Add all the remaining ingredients except the Instant Pot broth. Stir until well combined.
  6. Cook on HIGH for 2 to 3 hours or LOW for 4 to 6 hours.
  7. Stir well before serving.

Instant Pot

  1. Turn on the pressure cooker and select sauté. Once hot, add the oil.
  2. Add the ground beef and onion. Cook for 5 to 7 minutes, crumbling the beef as it cooks, until it is no longer pink.
  3. Drain excess grease if needed. Add the garlic and cook for an additional minute.
  4. Turn off the pressure cooker. Pour in the beef broth or water and thoroughly deglaze the bottom of the pot.
  5. Add the pinto beans, corn, and seasonings. Stir until combined.
  6. Pour the tomato sauce over the ingredients. Add the diced tomatoes with green chiles and their juices on top. Do not stir.
  7. Close and seal the lid. Cook on HIGH pressure for 5 minutes.
  8. When the cooking time is complete, allow the pressure to release naturally for 10 minutes. Carefully release any remaining pressure.
  9. Open the lid and stir well before serving.

Nutrition

Find it online: https://fitslowcookerqueen.com/slow-cooker-taco-chili/

Scroll to Top