Crock-Pot Three Bean Taco Chili

This recipe  for Crock-Pot Three Bean Taco Chili was a super big hit with the family who gobbled it up. It has all the warm hearty goodness that you expect in a chili but the taco flavorings add a little something extra I think.

I served with a side of corn bread but the kids thought that we needed tortilla chips to go with it. Next time I make this recipe I will definitely do the tortilla chips (and maybe some extra taco topping likes sour cream. But as the recipe stands it is a solid winner and is definitely a recipe I am making again and again!

Crock-Pot Three Bean Taco Chili

Rating: 51

Prep Time: 20 minutes

Cook Time: 6 hours

Total Time: 6 hours, 20 minutes

Yield: 8-10 Servings

Crock-Pot Three Bean Taco Chili


2 Lbs. Ground Beef (may use ground turkey)
1 Medium Onion, chopped
1 (16 Oz.) Can Mild Chili Beans, undrained
1 (16 Oz.) Can Refried Beans (I used Rosarita Brand)
1 (15 Oz.) Can Kidney Beans, undrained
1 (14.5 Oz.) Can Fire Roasted DIced Tomatoes
1 (15.25 Oz.) Can Whole Kernel Corn, drained
1 (2.5 Oz.) Can Sliced Black Olives, drained
1 (6 Oz.) Can Tomato Paste
1 Cup Thick And Chunky Salsa (I used mild)
2 (1 Oz.) Packets Low Sodium Taco Seasoning Mix


  1. In a large skillet brown the ground beef along with the diced onion, crumbling the beef as you cook it, until the beef is no longer pink.
  2. Drain and rinse the beef and pour into a 6 quart crock-pot.
  3. Add the rest of the ingredients and stir to combine.
  4. Cover and cook on low 6-8 hours or on high 4-5 hours.
  5. Serve with your favorite chili/taco toppings such as shredded cheese, sour cream, etc.