Tired of the same old dinner routine? Craving something flavorful, comforting, and incredibly easy to make? Then look no further! This Taco Chili Crock Pot recipe is your answer to quick dinner ideas and delicious dishes. It’s a perfect blend of classic chili heartiness with a vibrant taco twist, all made effortlessly in your slow cooker. This healthy meal is so simple, even beginner cooks will feel like pros. Get ready for a taste sensation that’ll have everyone asking for seconds!
Ingredients:
- 1 lb ground beef (or turkey for a leaner option)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (4 ounce) can diced green chilies
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon cayenne pepper (or more, to taste)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 packet taco seasoning
- ½ cup water
- Optional toppings: shredded cheese, sour cream, avocado, chopped cilantro, tortilla chips
Instructions:
- Brown the beef: In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease. This step adds depth of flavor to your chili.
- Sauté aromatics: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Combine ingredients: Transfer the beef mixture to your slow cooker. Add the crushed tomatoes, diced tomatoes, kidney beans, black beans, green chilies, chili powder, cumin, oregano, cayenne pepper, salt, pepper, taco seasoning, and water. Stir well to combine all the ingredients.
- Slow cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chili has thickened and the flavors have melded beautifully. The longer it simmers, the richer the flavor becomes.
- Serve: Ladle the chili into bowls and top with your favorite toppings like shredded cheese, sour cream, avocado, cilantro, and tortilla chips.
Cooking Tips for the Best Taco Chili:
- Spice it up: Adjust the amount of cayenne pepper to your liking. For a milder chili, omit it altogether or use a smaller amount. For extra heat, add a few dashes of your favorite hot sauce.
- Add some veggies: Feel free to add other vegetables like bell peppers, corn, or zucchini for added nutrients and texture.
- Make it vegetarian: Substitute the ground beef with 1 cup of cooked lentils or 2 cups of crumbled vegetarian crumbles for a hearty vegetarian chili.
- Thicken it up: If your chili is too thin after cooking, you can simmer it uncovered for the last 30 minutes to reduce the liquid. Alternatively, you can stir in a tablespoon of cornstarch mixed with a little water to thicken it.
Variations:
- Beef Chili: Replace ground turkey with ground beef for a classic beef chili.
- Chicken Taco Chili: Use shredded cooked chicken instead of ground meat.
- White Chicken Chili: Use white beans instead of kidney and black beans and add some corn for a twist on a classic.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 30-35g
This Taco Chili Crock Pot recipe is perfect for busy weeknights, potlucks, or game days. It’s a crowd-pleasing dish that's both easy on the cook and satisfying to the eaters. Enjoy this simple homemade cooking experience and discover a new favorite among easy recipes and best recipes for your family!