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Slow Cooker Taco Chili

Hearty, flavorful, and hands-off, this Slow Cooker Taco Chili is packed with ground beef, beans, corn, and taco spices. Just set it, forget it, and come back to a cozy, crowd-pleasing dinner with leftovers that taste even better the next day.
Prep Time10 minutes
Cook Time8 hours
Total Time40 minutes
Servings: 6 servings
Author: natasha

Equipment

Ingredients

  • 1 lb lean ground beef browned and drained
  • 1 can black beans rinsed and drained
  • 1 can kidney beans rinsed and drained
  • 1 cup frozen sweet corn
  • 1 small white onion diced
  • 1 small green bell pepper diced
  • 1 can diced tomatoes with juice
  • 1 small can tomato sauce
  • 1 packet taco seasoning Ortega or your favorite brand
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1 1/2 cups beef broth or bone broth
  • 1 tsp liquid smoke
  • 1 Lipton Recipe Secrets Onion Dry Recipe Soup and Dip Mix optional, but yummy!
  • Salt & pepper to taste
  • Toppings shredded Mexican cheese blend, sour cream, green onions, tortilla chips

Instructions

  • In a skillet over medium heat, cook 1 lb lean ground beef until fully browned. Season to taste with salt and pepper. Drain excess fat and transfer to the slow cooker.
  • Add diced onion, diced bell pepper, black beans, kidney beans, corn, diced tomatoes with juice, and tomato sauce to the slow cooker.
  • Sprinkle in taco seasoning, chili powder, cumin, salt, and pepper, and Lipton Recipe Secrets Mix, then stir until everything is well combined.
  • Pour in beef broth and liquid smoke, stirring to mix.
  • Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours.
  • Taste and adjust seasoning if needed before serving.
  • Ladle into bowls and top with shredded Mexican cheese blend, sour cream, green onions, and crushed tortilla chips.