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Slow Cooker Beef Taco Chili
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Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 1 cup beef broth
- 2 tablespoons taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- Fresh cilantro, for garnish (optional)
- Sour cream, for garnish (optional)
- Shredded cheese, for garnish (optional)
Instructions
- In a large skillet over medium-high heat, heat the olive oil. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks, about 5-7 minutes.
- Add the diced onion, minced garlic, and bell pepper to the skillet. Cook until the vegetables are softened, about 3-4 minutes.
- Transfer the beef and vegetable mixture to the slow cooker. Add the diced tomatoes (with juice), kidney beans, corn, beef broth, taco seasoning, cumin, salt, and black pepper.
- Stir well to combine all ingredients.
- Cover the slow cooker and cook on low for 6 hours or high for 3 hours.
- Once cooked, taste and adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro, sour cream, and shredded cheese if desired.
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