★★★★★

Slow Cooker Taco Chili

Slow Cooker meals are not only perfect for busy weeknight dinners, but also great for weekend entertaining too! Serve this easy Taco Chili recipe with a side of cornbread and all the fixings for a flavorful dinner.

Slow Cooker Taco Chili recipe

Why this Recipe Works

I know when some people think of slow cooker meals, the image that comes to mind is Boring. Bland. Ugly.

My friends, your Slow Cooker meals do NOT have to be like this! I love using my slow cooker and I try to pull it out at least once or twice a week, sometimes more! I love recipes that I can toss all the ingredients into the pot and walk away for hours. Recipes that require no fussing and are ready to serve as soon as they’re done cooking.

Today’s recipe is just that…an easy, delicious, flavorful chili that’s pretty healthy for you too! It’s delicious served with cornbread or piled with tortilla strips.

Ingredient Notes

  • Ground turkey – I used turkey to keep this meal on the healthier side. You can also substitute ground beef or chicken if preferred. Cook and drain the meat before adding it to the slow cooker.
  • Taco seasoning – Use a homemade taco seasoning mix to give this chili flavor or substitute store bought. If you’re using store bought packets you may want to adjust the salt in this recipe. Those packets tend to be quite salty!
  • Salsa – Your family’s favorite red salsa adds just the right touch of kick to this chili. I like the thick and chunky style for this recipe.
  • Toppings – I used plain greek yogurt instead of sour cream on top of this chili. I also added a pinch of low fat shredded cheese, chopped avocado and some southwestern tortilla strips.

Step by Step Instructions

STEP 1. Add all ingredients (except the toppings) to your slow cooker. Give everything a stir to make sure the ingredients are combined.

STEP 2. Cover the chili and cook on low for 6 – 8 hours.

STEP 3. Serve in bowls with all your favorite toppings and enjoy!

Recipe FAQs

Can you cook this on high to make it faster?

Yes, but the longer cooking time allows all the flavors to mingle and combine so I think it tastes best when you use the low setting on the crock pot.

Do you cook the turkey first?

Yes, definitely make sure to brown the turkey in a pan on the stove top before adding it to the slow cooker.

Do you drain the beans and corn before adding them?

No need to drain. Add the entire contents to the pot, including the liquid.

Is this chili spicy?

The answer depends on how spicy your salsa is. If you want a milder chili, use mild salsa and visa versa. You can always add some hot sauce on top with serving for more heat!

Slow Cooker Taco Chili recipe

What to serve with Chili

Of course my attempts to keep this healthy were completely awash since I served this with a big side of Jalapeno Cheddar Cornbread. But it’s all about balance and we need our carbs after all, right?

Taco chili could also turn a baked potato into an exciting meal or served with a big bag of tortilla chips for scooping!

I’m pretty sure this would make a great meal to serve at a potluck. Or family event. Make a big batch and have bowls of all the toppings on the side so everyone can make their perfect bowl.

Slow Cooker Taco Chili recipe

Say goodbye to boring slow cooker dinners on those busy weeknights! Slow Cooker Taco Chili makes it possible to have a flavorful and exciting meal even when you have no time to cook.

More Slow Cooker Dinners

Yield: Serves 6-8

Slow Cooker Taco Chili

Prep Time 10 minutes
Cook Time 6 hours

Slow Cooker meals are not only perfect for busy weeknight dinners, but also great for weekend entertaining too! This Taco Chili recipe is so flavorful. Serve it up with a side of cornbread and all the fixings!

Ingredients

  • 1 lb. ground turkey, cooked and drained
  • 1 can (15.25oz) sweet corn (don't drain)
  • 1 can (15oz) black beans (don't drain)
  • 1 can (15oz) red kidney beans (don't drain)
  • 1 can (15oz) tomato sauce
  • 1 cup salsa (I used a thick and chunky style)
  • 3 Tbsp taco seasoning
  • 1 tsp kosher salt

Instructions

  1. In a large slow cooker, combine cooked ground turkey, corn, beans, salsa, tomato sauce, salt and taco seasoning. Make sure to add the liquid from all your cans of corn and beans!
  2. Give a quick stir to combine the ingredients. Cover and cook on low for 6-8 hours.
  3. Serve hot with plain greek yogurt (or sour cream), cheese, avocado and tortilla strips! ENJOY.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on September 25, 2018

Comments & Reviews

  1. Made it with vegitarian crumbles. It was wonderful and no-one knew it wasn’t real meat with all the flavors!

  2. Just pinned to my “Slow Cooker Ideas” board, which I’m trying to build up. Thanks!

  3. Love this taco chili! It looks fantastic and perfect to warm up with. I love that it’s made in the slow cooker too!

  4. We got about 7 inches of snow this morning so it is definitely a chili kind of day! This looks delicious! Thanks for sharing my slow cooker baked potatoes.

  5. This Taco Chili looks fantastic! ANd that cornbread on the side is a perfect companion for this dish!!

  6. We just had slow cooker regular chili for dinner last night. Next time I definitely want to try this!

  7. This just made me really hungry! One thing I love about winter time is chili and this looks fantastic!

  8. Isn’t the slow cooker the best? Especially with chili. 😉 And now taco chili – seriously, tacos in chili? I think I just found my happy place!

  9. So easy, so good. It’s a great recipe for beginning/aspiring cooks! Or those of us who just want something delicious that doesn’t take a lot of time.

    1. It appeals to so many, you’re right! And my husband said Pepperjack Cheese gives it good flavor too (too spicy for me)!!

  10. I don’t use my slow cooker as much as I should. I honestly forget about it. The mornings are so crazy for me to throw stuff in the slow cooker, but I need to force myself cause it would make the night so much easier. 🙂 Love that you used greek yougurt instead of sour cream! And I agree 100% with you. It’s all about balance. Hehe 🙂

    1. It does take a few extra minutes prep, but it’s so worth it at dinner time!! The greek yogurt was a delicious twist, I’m so glad I tried it!

  11. This looks delish! I can’t use canned ingredients because I only get 500mg of sodium/day. But I could use dried beans and frozen corn and totally do this without using 6 days worth of sodium. hahahahaha. Love your posts.

    1. Thank you Maralyn! Let me know if you try it and the substitutions you use (future readers may be interested)!!

  12. I have been traveling a lot for work lately and the one constant has been cold weather. Good thing most restaurants have chili. I have gotten my full. I bet this version is about 100 time better though. I am thinking a deserve a big pot this weekend.

  13. Ohhh….that’s a good looking chili Aimee! Love the taco twist and I’m sure my kids would too.

  14. I’ve been drooling over this since I saw it on your Instagram!!! Well played, my friend! I can’t wait to dive into a bowl of this goodness 🙂

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