taco chili

Filled with delicious taco flavors this Crockpot Taco Chili is a simple and easy weeknight dinner that you just toss in the crockpot and have a ready made meal to go!

Crockpot Taco Chili

beef

15 kidney beans, undrained

15 oz can sweet corn, undrained

15 oz can black beans, undrained

15 tomato sauce

salsa (any type)

pkg taco seasoning

In skillet fry ground beef until no longer pink, drain off grease.

In crockpot add all ingredients and stir until combined. Cook on low 6-7 hours or high 4.

Slow Cooker Taco Chili is easy, soul warming and delicious. Ground beef cooks with onion, garlic and taco seasoning before going in the slow cooker with beans, chiles, crushed fire-roasted tomatoes and corn. This chili cooks for a few hours and then is served in bowl with all the topping. Basically this is all the things you love about tacos, in chili form!

Slow Cooker Taco Chili

olive oil spray

onion

garlic (minced)

kosher salt (to taste)

taco seasoning

(15 ounce) can pinto beans (rinsed and drained)

(15 ounce) can black beans (rinsed and drained)

(28 ounce) can crushed fire-roasted tomatoes

sweet corn (or fresh)

(4 ounce) cans diced green chiles

tomato

red bell pepper (diced)

orange bell pepper (diced)

red onion

cilantro

salt

lime (juiced)

In a large, deep-sided skillet, spray with olive oil. Add in the ground beef, onion and garlic with a pinch of kosher salt and heat over medium. Use a wooden spatula to break up the beef and cook until browned and no longer pink.

Drain the fat from the pan and add in taco seasoning, stir to combine and then transfer the beef/onion mixture to your slow cooker.

Add in the beans, chiles, corn, crushed tomatoes. Stir to incorporate all of the ingredients.

Cook on high for 3 to 4 hours, or low for 6 hours.

Serve in bowls topped with greek yogurt or sour cream, shredded cheese, pepper pico, black olives, green onions and corn chips.

FOR THE SLOW COOKER TACO CHILI:

Add the tomato, peppers, red onion, cilantro, salt and lime juice into the bowl. Add minced jalapeño for some heat.

Toss to combine. Cover and refrigerate until ready to serve.

FOR THE PEPPER PICO DE GALLO:

Easy Slow Cooker Chicken Chili (Dump and Go)

½ pounds boneless, skinless chicken breasts

tomato sauce

kidney beans, drained and rinsed ((or chili, black, or pinto beans))

15-oz jar chunky salsa, divided

cumin

garlic

Easy Guacamole

Fresh Tomato Salsa

lime cilantro

Divide the jar of salsa in half.

Place the chicken, tomato sauce, beans, half the salsa, cumin, garlic and salt in a 6-quart slow cooker, stirring to combine. Refrigerate the remaining salsa to add at the end.

Cover and cook on high for 4-6 hours, or low for 6-8, or until the chicken is cooked through. Do not uncover during this time.

Uncover, remove the chicken to a cutting board and shred with two forks, or chop into bite sized pieces. Add back to the slow cooker.

Stir in the remaining salsa. Taste and add additional salt and hot sauce if desired. Serve with any toppings you like.

Slow Cooker Instructions

Place the chicken, beans, cumin, garlic and salt in a 6-quart pressure cooker, stirring to combine.

Pour over the salsa and the tomato sauce. Do not stir.

Cover and cook on high pressure for 20 minutes, then allow to naturally release.

Uncover, remove the chicken to a cutting board and shred with two forks, or chop into bite sized pieces. Add back to the pressure cooker.

Instant Pot Instructions:

Place the chicken, tomato sauce, beans, half the salsa, cumin, garlic and salt in a large pot or Dutch oven, stirring to combine. Refrigerate the remaining salsa to add at the end.

Over, bring to a boil, then reduce to a simmer. Cook, covered, for 40-55 minutes, or until the chicken is cooked through.

Uncover, remove the chicken to a cutting board and shred with two forks, or chop into bite sized pieces. Add back to the pot.

Stovetop Instructions

This recipe for Instant Pot Taco Chicken Chili is made with chicken, beans, and Tex-Mex seasonings. It cooks up in record time and can be prepared with fresh or frozen chicken.

Instant Pot Chicken Chili

chicken stock

light lager beer (or additional stock)

corn

(15 oz) cans pinto beans (rinsed and drained)

tomatoes

chicken breasts

Combine the chicken stock, beer, corn, beans, taco seasoning, and minced garlic in the inner pot. Mix well to combine. Pour the tomatoes over the mixture in the inner pot. Do NOT mix. Nestle the chicken into the liquid.

Pressure Cook

Place the lid on the pressure cooker and turn the valve to &quot;seal.&quot; Set to cook on HIGH pressure for 15 minutes for fresh chicken or 20 minutes for frozen chicken.

Shred

Once the cooking time has elapsed, let the pressure release naturally for at least 15 minutes. After pressure has been released, remove the lid on the Instant Pot.

Remove the chicken from the inner pot to a cutting board. Shred chicken using 3 forks until it is in bite-sized pieces.

Add the shredded chicken, along with the juice of a fresh lime into the inner pot, and stir to combine.

Serve

Serve this chicken chili with cheese, sour cream, chips, cilantro, etc

Made this last night as I had all ingredients in my pantry and needed to get dinner on the table. In 1 hour we had a lovely chili, I even used dried pinto beans. I did add to the cooking time, but that is what I had on hand. Thank you for a delicious recipe that I am sure we will come back to and have again.

We love this recipe. I have changed it a little to include 3rd can of beans for less juice but it is the best and super easy. 
Thank you for sharing

I’m in love!
Tasted great and so easy to make. I used one can of black beans and one can of chick peas and I included one green pepper, other then that I followed your directions. Can’t wait to have the left overs tonight. Keep those InstantPot recipes coming.

I make this recipe all the time to where I basically have it memorized. It is very versatile, I always have the ingredients on hand and it tastes great. We eat the leftovers on tortillas (drain the liquid).

I love this recipe.  I have made it several times.  Each time my family rave about how good it is.  I always double the recipe so there are plenty of leftovers.  It reheats great. I have always used dry beans. Plus I make the taco seasoning in bulk so I have it on hand.

I made this last night and we all loved it. I had major issues tho with the burn alert on my instapot. I cooked the dried beans first then drained and added in the other ingredients and frozen chicken breasts... it kept burning even after several attempts to scrape bottom of insert and add more liquid. I ended up having to take the frozen breast out and cook them separately and put the soup on the stove in a kettle. The only thing that I can think of is I added a can of cream of chicken soup..so maybe it made it too thick? Altho I added lots of liquid to compensate. So idk what went wrong. I also wondered if it would of been ok to cook the frozen chicken breasts when I cooked the dried beans all together?

chicken chili might be my new favorite kinda chili thanks to yr recipe! my man loved it. 
so tasty. girl, you rock! thank you again

I added some dried oregano (Mexican, if you can find it) and cumin. I didn't have onion powder so I cut up an onion.

Thank you so much for all the recipes you’ve created for the instant pot.  I love, love, love this recipe!!!  It comes together so easily and turns our great every time.  I make this regularly.  It’s a staple lunch at work for me.  Occasionally I’ll add cheese crackers for a little different taste or a little sour cream or both.  It’s so easy, tasty, and healthy, thanks!

https://content.jwplatform.com/videos/nkjCDku3.mp4

An easy Tex-Mex style Instant Pot Chicken Chili Recipe.

This Taco Chili is an easy, high protein, high fiber, full of flavor, meatless dish! Perfect for a weeknight meal, entertaining, or game day! Load it up with your favorite toppings and dig in!

Meatless Taco Chili

onion (diced)

chili powder

garlic powder

smoked paprika

oregano

bulgur (rinsed and drained (or quinoa

Bragg Liquid Aminos (or tamari or soy sauce)

vegetable broth (divided)

(15 oz) black beans

(15 oz) kidney beans

(15 oz) tomato sauce

corn kernals

lime

avocado

corn chips or tortilla chips

Southwest Vegan Ranch Dressing

sour cream yogurt

In a large soup pot, sauté the onion and red bell pepper over medium heat in 1/4 cup vegetable broth for 5 to 6 minutes until softened.

Add the chili powder, garlic powder, smoked paprika, cumin, oregano, bulgur and Bragg's liquid aminos. Stir well and sauté for 1 minute to infuse the bulgur and veggies with the spices.

Add the remaining vegetable broth, black beans, kidney beans, diced tomatoes, and tomato sauce. Mix well. Increase the heat to high and bring to a boil. Once boiling, turn down the heat to medium low and simmer for 15 minutes until the bulgur is cooked through.

Add the corn kernels and cook another 5 minutes to heat through.

Serve hot with your choice of garnishes. Enjoy!

This taco chili is awesome! The toppings really make the dish, in my opinion. I thought this was so good that I added it to my list of "Best Recipe Ideas for a Vegan BBQ"!

🍅🌮🎉 Don’t have all day for chili to simmer? No problem!! This EASY, hearty chili full of Mexican-inspired flavors is ready in 30 minutes! If you like TACOS, you&#39;ll LOVE this chili with seasoned ground beef, onions, tomatoes, beans, corn, and more!

Easy 30-Minute Beef Taco Chili

olive oil beef has)

garlic (finely minced or pressed)

1.25-ounce

black pepper (or to taste)

black beans

red kidney beans (drained

green chiles (I used hot fire-roasted)

corn (I used frozen straight from the freezer)

chicken broth (or

bay leaves

cayenne pepper

sugar

juice

To a large Dutch oven, optionally add the oil, beef, onion, and cook over medium-high heat until beef is cooked through and onions are translucent, about 7 to 8 minutes; crumble beef as it cooks and stir intermittently to ensure even cooking.

Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.

Add the taco seasoning, cumin, chili powder, pepper, and stir to incorporate.

Add the the tomatoes, black beans, kidney beans, green chiles, corn, broth (if you prefer thicker chili start with 2/3 to 3/4 of the container), salt to taste, bay leaves, optional cayenne, and stir to combine.

Bring to boil and allow chili to gently boil for about 5 to 10 minutes or until chili has reduced and thickened some.

Add the cilantro and stir to combine.

Stir, taste, optionally add sugar to taste (sugar balances the acid from the tomatoes), optional lemon/lime juice (brightens up the flavor), and additional salt, pepper, etc. if desired.

Remove bay leaves, ladle into bowls, and optionally garnish with cheese, sour cream, avocado, etc.

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Top 8 taco chili recipes from across the web

The most viewed taco chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crockpot Taco Chili

Slow Cooker Taco Chili

Easy Slow Cooker Chicken Chili (Dum...

Instant Pot Chicken Chili

Meatless Taco Chili

Instant Pot Chicken Chili

Instant Pot Chicken Chili

Easy 30-Minute Beef Taco Chili

The most viewed taco chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine