Crockpot Taco Chili
This crockpot taco chili is what happens when taco night and chili night collide! We have grounded beef, 3 types of beans, corn, rotel tomatoes, and taco seasoning. It all cooks low and slow all afternoon. Add in a cup of greek yogurt so it’s creamy without being heavy. It’s naturally gluten-free, easy to feed a crowd, and just as easy to carry to a gathering.
Tacos, but make it spoonable 🌮
We’re more than halfway through Crock-tober, and it was high time for a chili. Chili and the crockpot just go together. Flip it to keep warm and it holds all afternoon, so everyone can serve themselves whenever they’re ready. That makes it perfect for tailgates, game days, or a houseful of people.
I kept this one no-fuss! Open a few cans of beans, corn, and tomatoes, dump them in, and let it go low and slow. The hardest part is browning the beef. A cup of greek yogurt goes in right at the end to make it creamy, and that’s it.
Ingredients & Notes
- Ground beef - I use 80% lean but leaner works too. Brown it first so you get those crispy bits!
- Three beans - Kidney, black, and cannellini. Drain and rinse all three.
- Rotel - Two 10 oz cans of diced tomatoes with green chilis bring a touch of heat.
- Taco seasoning - I use Siete. Grab a mild one if you’re feeding kids.
- Beef broth - Use a full carton, 4 cups, for a chili consistency. Use more if you want more of a soup.
- Greek yogurt - Use plain and unsweetened. Most taco chili recipes use cream cheese, which makes them heavy. Yogurt gives you the creaminess and a little tang.
How to Make Crockpot Taco Chili
Ansley's Tips
- Let the beef sit. Leave it undisturbed for 30 seconds before you break it up, so it browns instead of steaming.
- Add extra broth if you want taco soup. 4 cups is definitely chili territory but add 1 - 2 more cups for a soup.
- Add yogurt for creaminess. Switch the crockpot to keep warm, temper the yogurt with a little hot broth first, then stir it in.
- Mild seasoning for kids. I use spicy taco seasonings if it's adult-only chili.
- Make a double batch. The leftovers are so good!
How to Store Leftovers
Store the chili in an airtight container in the fridge for up to 5 days or freezer for up to 3 months. Warm it on the stovetop over medium-low heat, stirring often, or in the microwave in 1-minute bursts. Keep it at a gentle warm rather than a hard boil so the yogurt stays smooth.
Check out these recipes for more warm nourishing dinners
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Recipe
Crockpot Taco Chili
Equipment
- 1 crockpot
Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef - I used 80% lean
- 1 yellow onion - diced
- 15 oz kidney beans - drained and rinsed
- 15 black beans - drained and rinsed
- 15 cannellini beans - drained and rinsed
- 15 corn - drained
- 20 oz Rotel diced tomatoes with green chilis - I used 2 10oz cans
- 15 oz tomato sauce
- 1.31 oz taco seasoning - (I use Siete; use mild for kids)
- 4 cups low-sodium beef broth
- 1 cup Greek yogurt - plain and unsweetened
For serving
- Avocado chunks
- Crushed tortilla chips
- Greek yogurt
- Mexican cheese
- Lime juice
Instructions
- Heat the olive oil in a skillet over medium heat. Add the ground beef and let it sit undisturbed for 30 seconds to brown, then break it into small pieces and cook until no pink remains.1 Tbsp olive oil, 1 lb ground beef
- Add the browned beef to the crockpot with the onion, kidney beans, black beans, cannellini beans, corn, Rotel, tomato sauce, taco seasoning, and beef broth. Stir to combine.1 yellow onion, 15 oz kidney beans, 15 black beans, 15 cannellini beans, 15 corn, 20 oz Rotel diced tomatoes with green chilis, 15 oz tomato sauce, 1.31 oz taco seasoning, 4 cups low-sodium beef broth
- Cover and cook on LOW for 6 - 8 hours or HIGH for 3 - 4 hours.
- Switch the crockpot to keep warm. In a bowl, stir a few spoonfuls of hot broth into the Greek yogurt to temper it, then stir the yogurt into the chili until evenly distributed.1 cup Greek yogurt
- Serve topped with avocado, crushed tortilla chips, a dollop of Greek yogurt, Mexican cheese, and a squeeze of lime.Avocado chunks, Crushed tortilla chips, Greek yogurt, Mexican cheese, Lime juice
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