Slow Cooker Taco Chili
This easy Slow Cooker Taco Chili makes a great weeknight meal. Just a little prep and you’ve got a flavorful, hot meal waiting for you at the end of the day.
Servings: 6 -8
Print
Pin
Ingredients
- 1 lb. ground beef
- 1 packet taco seasoning gluten free
- 1 can kidney beans rinsed and drained
- 1 can black beans rinsed and drained
- 1 28 oz can crushed tomatoes with onion garlic, and oregano
- 1 can Rotel
- 1 C chicken broth gluten free
- 1 1/2 C frozen corn
- 1 3/4 C tomatoes chopped*
- Lime wedges for garnish optional
- Shredded cheddar cheese for garnish optional
- Sliced jalapeno peppers for garnish optional
- Cilantro for garnish optional
- Diced tomatoes for garnish optional
Instructions
- Cook the ground beef in a medium slow cooker until no longer pink. Drain the fat and add the cooked beef to the slow cooker.
- Add the taco seasoning, beans, crushed tomatoes, Rotel, chicken broth, corn, and tomatoes. Stir gently, cover and cook on low for 8 hours.
- Serve with optional garnishes.
Video
Notes
*I had fresh tomatoes and cherry tomatoes to use up so I used fresh in this recipe. I you don't have fresh tomatoes on hand, you can use a 14 oz can of diced tomatoes. This meal is very freezer friendly. You can add all of the ingredients (cook the ground beef first) to a gallon sized freezer bag and freeze. Thaw overnight before using and cook as directed. You can also freeze leftover cooked soup.
Recommended Products
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
Did you make this?Mention @whattheforkfoodblog or leave a comment rating below!