Description
This Slow Cooker Taco Chili is a delicious and hearty blend of ground beef (or turkey), beans, corn, and spices, simmered to perfection. Ideal for busy days, it offers a comforting meal with minimal effort. Garnish with fresh cilantro, cheese, and avocado for an extra touch of flavor!
Ingredients
Scale
- 1 pound ground beef (or turkey)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 2 cups beef broth (or vegetable broth)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 1 tablespoon olive oil
- 1 bell pepper, diced
- 1 jalapeño, diced (optional)
- Fresh cilantro, chopped (for garnish)
- Shredded cheese (for serving)
- Sour cream (for serving)
- Avocado slices (for serving)
Instructions
- Gather all your ingredients and lay them out on the counter. Dice the onion and bell pepper, and mince the garlic. If using jalapeño, remove the seeds for a milder flavor.
- In a large skillet over medium heat, add olive oil. Once hot, add diced onion and bell pepper. Sauté for about 5 minutes until the onion is translucent and the bell pepper softens.
- Add minced garlic to the skillet and cook for an additional minute, stirring frequently to prevent burning.
- If using ground beef or turkey, add it to the skillet. Break it up with a spatula and cook until browned, about 5-7 minutes. Drain any excess fat if using beef.
- Transfer the meat and vegetable mixture to your slow cooker.
- Add black beans, kidney beans, corn, crushed tomatoes, and tomato paste to the slow cooker. Stir until well combined.
- Pour in the beef broth to create a rich chili base.
- Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper (if using). Stir to ensure spices are evenly distributed.
- Taste the mixture and adjust seasoning if necessary.
- Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, check the chili. If too thick, add more broth or water. If too thin, leave the lid off for the last half hour.
- Once cooking time is up, stir the chili. Serve hot in bowls, topped with fresh cilantro, shredded cheese, and a dollop of sour cream. Add avocado slices on the side.
- Leftover chili can be stored in the fridge for up to 4 days or frozen for up to 3 months. Let it cool completely before transferring to an airtight container.
Notes
- For a vegetarian option, substitute ground beef with a plant-based alternative and use vegetable broth.
- Adjust the level of heat by modifying the amount of cayenne pepper and jalapeño used.
- Prep Time: 15 minutes
- Cook Time: 360 minutes