I can’t get over how this Slow Cooker Taco Chili turns beef, green chiles, black beans, and corn into a bold, hearty bowl that feels like taco night met chili night. With sour cream and cheese, it’s the kind of dinner that has everyone asking for seconds.

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I’m obsessed with this Slow Cooker Taco Chili because it hits that bold, messy, taco-night craving without pretending to be fancy. I love the way ground beef makes it rich and filling, while green chiles bring that little kick I keep going back for.

Every spoonful tastes loaded, saucy, and unapologetically hearty. And the toppings?

I pile them on because restraint has no place near chili like this. But honestly, I’d still be hovering over the pot before dinner, stealing bites and calling it “quality control.” Big flavor.

Zero fuss. Exactly the kind of meal I want on repeat daily.

Ingredients

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Ground beef makes it hearty, filling, and very dinner-worthy.
Onion adds a little sweetness and that cozy chili base.
Garlic brings the bold, savory kick you’d miss if it vanished.
Green chiles add mild heat without scaring anyone at the table.
Black beans make it thicker, heartier, and honestly more satisfying.
Corn adds little pops of sweetness, which I love here.
Diced tomatoes keep everything juicy, saucy, and not too heavy.
Tomato sauce helps it feel rich and pulled together.
Beef broth gives the chili deeper flavor, not just tomato vibes.
Taco seasoning does the heavy lifting for that Tex-Mex taste.
Chili powder and cumin make it warm, smoky, and familiar.
Sour cream cools things down.
Plus, it makes every bowl creamier.
Cheddar melts in and makes it feel like comfort food.
Cilantro keeps it fresh, if you’re into that kind of thing.
Basically, it’s taco night and chili night in one cozy bowl.

Ingredient Quantities

2 pounds ground beef

1 tablespoon vegetable oil

1 medium yellow onion, chopped

3 cloves garlic, minced

1 4-ounce can diced green chiles

2 15-ounce cans black beans, rinsed and drained

1 15-ounce can sweet corn, drained

1 14.5-ounce can diced tomatoes with juices

1 8-ounce can tomato sauce

1 cup beef broth

2 tablespoons taco seasoning

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 cup sour cream for topping

1 1/2 cups shredded cheddar cheese for topping

1/4 cup chopped fresh cilantro, optional

How to Make this

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1. Heat vegetable oil in a large skillet over medium-high heat; add ground beef and cook, breaking up with a spoon, until browned and cooked through, about 6 to 8 minutes.

2. Add chopped onion to the skillet and cook until softened, about 4 minutes, then stir in minced garlic and cook 30 seconds more.

3. Transfer the beef, onion, and garlic mixture to the slow cooker.

4. Add diced green chiles, rinsed and drained black beans, drained sweet corn, diced tomatoes with juices, tomato sauce, and beef broth to the slow cooker.

5. Sprinkle taco seasoning, chili powder, ground cumin, kosher salt, and ground black pepper over the ingredients in the slow cooker.

6. Stir everything until well combined.

7. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

8. Taste and adjust seasoning if needed just before serving.

9. Ladle chili into bowls and top each serving with a dollop of sour cream and a generous sprinkle of shredded cheddar cheese.

10. Garnish with chopped fresh cilantro if desired and serve hot.

Equipment Needed

1. Large skillet or sauté pan
2. Slow cooker (crockpot)
3. Cutting board
4. Chef’s knife
5. Wooden spoon or heatproof spatula
6. Can opener
7. Colander or fine mesh strainer
8. Ladle and measuring cups/spoons

FAQ

How long does this slow cooker taco chili take to cook? Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until flavors meld and beef is tender.

Can I make this on the stovetop instead? Yes. Brown the beef and aromatics in a large pot, add the remaining ingredients, simmer gently for 30 to 45 minutes, stirring occasionally.

How can I adjust the spice level? Reduce or omit the chili powder and taco seasoning for milder flavor, or add a pinch of cayenne or chopped jalapeño for more heat.

What are good substitutions for ingredients? Use ground turkey or chicken for leaner meat, pinto or kidney beans instead of black beans, and vegetable broth to make it vegetarian if you swap meat for diced mushrooms or extra beans.

Can I make this ahead or freeze it? Yes. Refrigerate up to 3 days. For freezing, cool completely, portion and freeze up to 3 months. Thaw overnight in the fridge and reheat gently.

How do I thicken or thin the chili? To thicken, simmer uncovered on high for 15 to 30 minutes or mash some beans. To thin, stir in extra beef broth, water, or a splash of tomato juice.

Slow Cooker Taco Chili Recipe Substitutions and Variations

Ground beef: use 2 pounds ground turkey or chicken for a leaner bowl, or 2 pounds plant-based crumbles for a vegetarian option; adjust cooking time if using poultry to ensure fully cooked.
Black beans: substitute 2 cups cooked pinto beans or kidney beans, or use 2 15-ounce cans of cannellini beans for a milder texture; keep same volume.
Taco seasoning: replace 2 tablespoons with 1 tablespoon chili powder plus 1 teaspoon each cumin and smoked paprika, and a pinch of salt and garlic powder for a homemade blend.
Sour cream topping: swap with plain Greek yogurt for tang and protein, or use crema or diced avocado for a dairy-free, creamy finish.

Pro Tips

1. Brown the beef well and drain excess fat before adding to the slow cooker; a good sear builds deeper flavor and prevents greasy chili.
2. Rinse and slightly mash a portion of the black beans with the back of a spoon about 30 minutes before serving to thicken the broth naturally without adding starches.
3. Stir in a splash of acid just before serving, such as a squeeze of lime juice or a teaspoon of red wine vinegar, to brighten the flavors and balance the richness.
4. If you plan to reheat leftovers, keep the sour cream and cilantro separate until serving and add a little extra beef broth when reheating to revive texture and prevent drying out.

Slow Cooker Taco Chili Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

800

kcal

Equipment: 1. Large skillet or sauté pan
2. Slow cooker (crockpot)
3. Cutting board
4. Chef’s knife
5. Wooden spoon or heatproof spatula
6. Can opener
7. Colander or fine mesh strainer
8. Ladle and measuring cups/spoons

Ingredients

2 pounds ground beef
1 tablespoon vegetable oil
1 medium yellow onion, chopped
3 cloves garlic, minced
1 4-ounce can diced green chiles
2 15-ounce cans black beans, rinsed and drained
1 15-ounce can sweet corn, drained
1 14.5-ounce can diced tomatoes with juices
1 8-ounce can tomato sauce
1 cup beef broth
2 tablespoons taco seasoning
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup sour cream for topping
1 1/2 cups shredded cheddar cheese for topping
1/4 cup chopped fresh cilantro, optional

Directions

Heat vegetable oil in a large skillet over medium-high heat; add ground beef and cook, breaking up with a spoon, until browned and cooked through, about 6 to 8 minutes.
Add chopped onion to the skillet and cook until softened, about 4 minutes, then stir in minced garlic and cook 30 seconds more.
Transfer the beef, onion, and garlic mixture to the slow cooker.
Add diced green chiles, rinsed and drained black beans, drained sweet corn, diced tomatoes with juices, tomato sauce, and beef broth to the slow cooker.
Sprinkle taco seasoning, chili powder, ground cumin, kosher salt, and ground black pepper over the ingredients in the slow cooker.
Stir everything until well combined.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Taste and adjust seasoning if needed just before serving.
Ladle chili into bowls and top each serving with a dollop of sour cream and a generous sprinkle of shredded cheddar cheese.
Garnish with chopped fresh cilantro if desired and serve hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.