Name: Crock Pot Taco Chili
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 16
Cuisine: Mexican
Ingredients: 16 oz. can black beans, drained; 16 oz. can kidney beans, drained; 2 garlic cloves, minced; 1 medium onion, chopped; 1 jalapeno pepper, minced (can also used canned jalapenos); 1 green bell pepper, chopped; 10 oz. frozen corn kernels; 8 oz. can tomato sauce; 28 oz. can diced tomatoes, drained; 1 tbsp. cumin; 1 tbsp. chili powder; 1 tbs. chopped fresh oregano; 1 tsp. kosher salt; 1/2 tsp. freshly ground pepper; I pound of ground beef or chicken; 1/4 cup chopped fresh cilantro; Sour cream and shredded Mexican cheese to garnish.

This recipe for Crock Pot Taco Chili is delicious and simple to make as well.

There is nothing quite like lounging around on a lazy Sunday and then ending your day with crock pot recipes that have been simmering all day.

A slow cooker is one of the best kitchen helpers out there. It allows you to save time in the kitchen, makes the house smell wonderful and produces a homemade meal that tastes amazing.

Crock Pot Taco Chili

Combine kidney and black beans, chopped peppers, corn, tomatoes and spices with ground beef or ground chicken.

Set it and forget it. I adore my crock pot. It gives me a chance to enjoy the end of the day with Richard instead of having to prepare a meal from scratch.

The crock pot does all the work for me early in the day and the house smells amazing.

Serve with fresh Cornbread and a salad for a hearty meal.

For more ideas on Taco recipes, check out this page.

Yield: 16 servings

Crock Pot Taco Chili

Cook up a pot of steaming hot chili in the crock pot. Your house will smell amazing when you come home!

Prep Time 10 minutes

Cook Time 8 hours

Total Time 8 hours 10 minutes

Ingredients

16 oz. can black beans, drained
16 oz. can kidney beans, drained
2 garlic cloves, minced
1 medium onion, chopped
1 jalapeno pepper, minced (can also used canned jalapenos)
1 green bell pepper, chopped
10 oz. frozen corn kernels
8 oz. can tomato sauce
28 oz. can diced tomatoes, drained
1 tbsp. cumin
1 tbsp. chili powder
1 tbs. chopped fresh oregano
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
I pound of ground beef or chicken
1/4 cup chopped fresh cilantro

Toppings

Sour cream and shredded Mexican cheese to garnish.

Instructions

Place the beef (or ground chicken) in a skillet over medium heat, and cook until evenly brown. Drain grease. Add to the crock pot.
Combine all of the ingredients except for the cilantro. Stir until combined. Place in the crock pot with the meat and cover. Cook on low for 6 hours or on high for 4 hours, stirring occasionally.
About 10 minutes before serving, add the chopped cilantro. Serve hot, topped with sour cream and shredded Mexican cheese.

Notes

Calorie information is for the chili made with beef.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 182Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 461mgCarbohydrates: 19gFiber: 6gSugar: 4gProtein: 13g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.