Whip up this super simple Tex-Mex take on chili with this Crock-Pot Three Bean Taco Chili recipe. So easy to make and sure to be a family favorite!
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!
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| Servings | 10people |
| Prep Time | 20minutes |
| Cook Time | 6 - 8hours on LOW or 4 - 5 hours on HIGH |
Ingredients
- 2 pounds ground beef or ground turkey
- 1 whole onion chopped
- 16 ounces canned mild chili beans undrained
- 16 ounces canned refried beans
- 15 ounces canned kidney beans undrained
- 14.5 ounces canned fire roasted tomatoes
- 15.25 ounces canned corn drained
- 2.5 ounces canned sliced black olives drained
- 6 ounces canned tomato paste
- 1 cup salsa thick & chunky, I used mild but you can use medium or hot
- 2 ounces taco seasoning mix low sodium, homemade or store bought
Servings: people
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Ingredients
Servings: people
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Instructions
- 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.
- Drain and rinse the beef and pour into a 6 quart or larger slow cooker.
- Add the rest of the ingredients and stir to combine.
- Cover and cook on low 6-8 hours or on high 4-5 hours.
- Serve with your favorite chili/taco toppings such as shredded cheese, sour cream, etc.
Nutrition Information
Calories: 333kcal, Total Fat: 7g, Saturated Fat: 2g, Trans Fat: 0.3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 59mg, Sodium: 1252mg, Potassium: 1063mg, Carbohydrates: 40g, Dietary Fiber: 9g, Sugars: 7g, Protein: 29g, Vitamin A: 11%, Vitamin C: 22%, Calcium: 8%, Iron: 30%
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Recipe Collections:
| Chili Crock-Pot Recipes | Ground Beef Slow Cooker Recipes |
| Beef Slow Cooker Recipes | Beans Crock-Pot Recipes |
| Kid Friendly Crock-Pot Recipes | American Slow Cooker Recipes |
Products Used In This Crock-Pot Three Bean Taco Chili Recipe:
This recipe was first published in October 2012. And we have decided it was time for an update. New photos, as well as special diet and nutritional information has been added. We hope you enjoy!
I think I’m going to have to buy a bigger crock pot just for this recipe. YUMMMM!
Can I substitute corn for something? My husband is allergic! What would be a good suggestion?
Yes. or just leave it out.
As Katie mentioned you could just leave out the corn or you might try adding in some additional beans. Either way I am sure it will turn out great!
Just wondering if I can use a 5 quart crock pot for the Three Bean Taco Chili recipe. I don’t have a 6 quart.
I have never rinsed cooked beef before. What is the purpose?
Good question Rebecca, I was always taught to rinse your ground beef after you cook it with hot tap water. It just removes all the extra fat that cooks off. But I have heard that not everyone does this. It would be OK to just drain off the fat too. But, like I said rinsing it gets more of the fat off than draining. I hate a greasy dish.