I made a Mexican Crockpot Chili with beef, green chiles, black beans, and corn and a surprising sour cream and cheese finish that you will want to read about.

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I stumbled onto this Slow Cooker Taco Chili when I wanted something bold but stupidly simple. I love how ground beef holds up after hours in the crockpot, and the green chiles add this sneaky brightness that makes you keep tasting it.

I call it my Taco Chili Recipe Crockpot hack because it feels like a weeknight win, and yes its basically a Chili With Taco Seasoning party in a bowl. I promise its not just another soup, it’s layered, a little messy, and totally worth the wait — you’ll be back for seconds before you even realize it.

Ingredients

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Ground beef: packs protein and savory fat, makes chili hearty and rich.
Black beans: full of fiber and protein, add texture and earthiness.
Corn: sweet bite, offers carbs and pop of color and crunch.
Diced tomatoes: bring acidity, vitamins and saucy base to balance richness.
Taco seasoning: smoky spice blend, boosts flavor complexity without extra calories.
Onion and garlic: aromatic duo that builds savory depth, little sweetness too.
Beef broth: thins and deepens, adds meaty umami and helps simmer flavors.
Cheddar cheese: melty, salty finish with protein and comforting richness.
Sour cream and cilantro: cool creamy tang and fresh herbal brightness at finish.

Ingredient Quantities

1 1/2 lb ground beef

1 tbsp olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

1 (1 oz) packet taco seasoning or 2 tbsp taco seasoning

1 tbsp chili powder

1 tsp ground cumin

1 tsp kosher salt

1/2 tsp black pepper

1 (14.5 oz) can diced tomatoes

1 (8 oz) can tomato sauce

1 cup beef broth

1 (4 oz) can diced green chiles

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can sweet corn, drained or 1 1/2 cups frozen corn

1 cup shredded cheddar cheese for topping

1/2 cup sour cream for topping

1/4 cup fresh cilantro, chopped (optional)

How to Make this

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1. Heat 1 tbsp olive oil in a large skillet over medium-high heat, add 1 medium diced yellow onion and cook 3-4 minutes until soft, stir in 3 cloves minced garlic for 30 seconds, then add 1 1/2 lb ground beef and cook until browned, breaking it up with a spoon.

2. Sprinkle the beef with 1 (1 oz) packet taco seasoning (or 2 tbsp), 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp kosher salt and 1/2 tsp black pepper while it browns so the spices bloom and get more flavor.

3. If there is a lot of fat, drain most of it, then pour 1 cup beef broth into the hot pan and scrape up the browned bits with a wooden spoon to deglaze, that little step adds big flavor.

4. Transfer the beef mixture to the slow cooker and add 1 (1
4.5 oz) can diced tomatoes, 1 (8 oz) can tomato sauce and 1 (4 oz) can diced green chiles, stir to combine.

5. Drain and rinse 1 (15 oz) can black beans and drain 1 (15 oz) can sweet corn (or measure 1 1/2 cups frozen corn) and add them to the slow cooker about 30-60 minutes before the end of cooking for best texture; if you dont mind softer beans and corn you can add them at the start.

6. Cook on LOW for 6-8 hours or HIGH for 3-4 hours, lid on, until flavors meld and chili is thickened to your liking.

7. For thicker chili, mash a cup of beans into the pot or stir a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) in and simmer with the lid off for 15-20 minutes to thicken.

8. Taste and adjust seasoning, adding more salt, pepper, or chili powder/taco seasoning if needed.

9. Serve hot topped with 1 cup shredded cheddar cheese, 1/2 cup sour cream and 1/4 cup chopped fresh cilantro if using.

Equipment Needed

1. Large skillet (12-inch) for browning the onion and beef
2. Wooden spoon or spatula to break up meat and scrape browned bits
3. 6-quart slow cooker for simmering the chili
4. Chef’s knife for dicing onion, mincing garlic and chopping cilantro
5. Cutting board
6. Measuring spoons and 1-cup measuring cup for spices and broth
7. Can opener for tomatoes, beans and chiles
8. Colander for draining and rinsing beans and corn
9. Ladle or large serving spoon for stirring and serving

FAQ

Q: Do I have to brown the ground beef first? A: You don't have to, but browning really ups the flavor. Heat the olive oil in a skillet over medium high heat, brown the beef until no pink remains about 5 to 7 minutes, drain excess fat and then put it in the slow cooker. If you skip browning, the chili will still work but it might taste a bit flat.

Q: Can I swap the beef for ground turkey or make it vegetarian? A: Yep. Ground turkey works fine but add a little extra beef or vegetable broth so it does not dry out. For vegetarian, use extra beans and veggies and swap beef broth for vegetable broth. Season the same way, you might want a little extra chili powder or smoked paprika for depth.

Q: How long should I cook it in the slow cooker? A: Cook on low for 6 to 8 hours or on high for 4 hours. If it looks too thin toward the end, take the lid off for the last 30 to 60 minutes to let some liquid evaporate.

Q: My chili is too thin how can I thicken it fast? A: Stir in a cornstarch slurry made from 1 tablespoon cornstarch and 1 tablespoon cold water and simmer on high until thickened, or mash some of the beans against the side of the pot. You can also stir in 1 to 2 tablespoons tomato paste or leave the lid off for a while to reduce it.

Q: Can I freeze leftovers and how should I reheat them? A: Yes freeze in airtight containers for up to 3 months. Thaw overnight in the fridge then reheat gently on the stovetop or in the slow cooker. Add a splash of broth if it seems too thick after thawing. Top with cheese and sour cream only after reheating so they don't separate.

Q: How spicy is this and how do I adjust the heat? A: Spice level depends on the taco seasoning and the green chiles. Use mild seasoning or reduce chili powder to make it milder. To ramp it up add cayenne, hot sauce, or a canned chipotle in adobo chopped fine. Taste early and adjust, you can always add more heat later.

Slow Cooker Taco Chili Recipe Substitutions and Variations

Ground beef → ground turkey, chicken, or plant-based crumbles. They’re leaner so add about 1 tbsp oil when browning, and you might wanna up the seasoning since it’s milder.
Taco seasoning (packet) → homemade mix: 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1 tsp salt. Easy to tweak the heat.
Black beans → pinto beans or kidney beans, or extra corn if you want it sweeter. Use canned and drained same as recipe, no timing change.
Beef broth → chicken or vegetable broth, or plain water plus 1 bouillon cube. For a veg version use vegetable broth and a meat substitute.

Pro Tips

1) Brown the beef right and don’t stir it constantly, let it get a little crust so you get those browned bits, they add way more flavor. If the pan gets crowded do it in batches, drain off excess fat but keep a little for taste.

2) Add the beans and corn toward the end if you want texture, otherwise they go mushy. If you want to thicken it without cornstarch, mash a cup of beans or stir in 1 to 2 tablespoons of masa harina dissolved in a little water for a nice body and subtle corn flavor.

3) Brighten it up at the end with something acidic, a squeeze of lime or a splash of vinegar, and check salt last, it makes everything pop. A tiny pinch of sugar or a square of dark chocolate can calm harsh tomato acidity if it ever tastes sharp.

4) Make ahead, it gets better the next day so plan for leftovers; cool quickly, portion into freezer-safe containers and freeze. When reheating add a splash of broth if it’s too thick, and always add fresh toppings right before serving so they stay bright and creamy.

Slow Cooker Taco Chili Recipe

Recipe by Sarah level

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I made a Mexican Crockpot Chili with beef, green chiles, black beans, and corn and a surprising sour cream and cheese finish that you will want to read about.

Servings

servings

Calories

734

kcal

Equipment: 1. Large skillet (12-inch) for browning the onion and beef
2. Wooden spoon or spatula to break up meat and scrape browned bits
3. 6-quart slow cooker for simmering the chili
4. Chef’s knife for dicing onion, mincing garlic and chopping cilantro
5. Cutting board
6. Measuring spoons and 1-cup measuring cup for spices and broth
7. Can opener for tomatoes, beans and chiles
8. Colander for draining and rinsing beans and corn
9. Ladle or large serving spoon for stirring and serving

Ingredients

1 1/2 lb ground beef
1 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 (1 oz) packet taco seasoning or 2 tbsp taco seasoning
1 tbsp chili powder
1 tsp ground cumin
1 tsp kosher salt
1/2 tsp black pepper
1 (14.5 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 cup beef broth
1 (4 oz) can diced green chiles
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can sweet corn, drained or 1 1/2 cups frozen corn
1 cup shredded cheddar cheese for topping
1/2 cup sour cream for topping
1/4 cup fresh cilantro, chopped (optional)

Directions

Heat 1 tbsp olive oil in a large skillet over medium-high heat, add 1 medium diced yellow onion and cook 3-4 minutes until soft, stir in 3 cloves minced garlic for 30 seconds, then add 1 1/2 lb ground beef and cook until browned, breaking it up with a spoon.
Sprinkle the beef with 1 (1 oz) packet taco seasoning (or 2 tbsp), 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp kosher salt and 1/2 tsp black pepper while it browns so the spices bloom and get more flavor.
If there is a lot of fat, drain most of it, then pour 1 cup beef broth into the hot pan and scrape up the browned bits with a wooden spoon to deglaze, that little step adds big flavor.
Transfer the beef mixture to the slow cooker and add 1 (1
5 oz) can diced tomatoes, 1 (8 oz) can tomato sauce and 1 (4 oz) can diced green chiles, stir to combine.
Drain and rinse 1 (15 oz) can black beans and drain 1 (15 oz) can sweet corn (or measure 1 1/2 cups frozen corn) and add them to the slow cooker about 30-60 minutes before the end of cooking for best texture; if you dont mind softer beans and corn you can add them at the start.
Cook on LOW for 6-8 hours or HIGH for 3-4 hours, lid on, until flavors meld and chili is thickened to your liking.
For thicker chili, mash a cup of beans into the pot or stir a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) in and simmer with the lid off for 15-20 minutes to thicken.
Taste and adjust seasoning, adding more salt, pepper, or chili powder/taco seasoning if needed.
Serve hot topped with 1 cup shredded cheddar cheese, 1/2 cup sour cream and 1/4 cup chopped fresh cilantro if using.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.