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:
Terry says
October 13, 2012 at 10:15 AMI think I’m going to have to buy a bigger crock pot just for this recipe. YUMMMM!
Savannah says
November 9, 2013 at 5:50 PMCan I substitute corn for something? My husband is allergic! What would be a good suggestion?
Lady Katie says
November 10, 2013 at 5:47 PMYes. or just leave it out.
Lady Heidi says
November 11, 2013 at 7:52 AMAs 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!
Chrystal says
November 26, 2013 at 5:48 AMJust wondering if I can use a 5 quart crock pot for the Three Bean Taco Chili recipe. I don’t have a 6 quart.
Rebecca Lavo says
February 17, 2014 at 8:11 AMI have never rinsed cooked beef before. What is the purpose?
Lady Heidi says
February 17, 2014 at 11:33 PMGood 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.