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Crock-Pot Three Bean Taco Chili Recipe
Chili and tacos combine in this fantastic taco chili with three different kinds of beans! Top your bowls of chili with your favorite cheese, sour cream, or other toppings and serve with cornbread for a dinner that everyone will love.
Prep Time
20
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
20
minutes
mins
Course:
Soups, Stews and Chili
Cuisine:
American
Keyword:
Autumn, Beef, Chili, Ground Beef, Hamburger, Healthy, Spring, Summer, Winter
Crock-Pot Size:
6 Quart Crock-Pot, 6.5 Quart Crock-Pot, 7 Quart Crock-Pot
Servings:
10
Servings
Calories:
333
kcal
Author:
Heidi Kennedy
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
Low Sodium Taco Seasoning Mix
low sodium, homemade or store bought
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
Calories:
333
kcal
|
Carbohydrates:
40
g
|
Protein:
29
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.3
g
|
Cholesterol:
59
mg
|
Sodium:
1252
mg
|
Potassium:
1063
mg
|
Fiber:
9
g
|
Sugar:
7
g
|
Vitamin A:
550
IU
|
Vitamin C:
18.2
mg
|
Calcium:
80
mg
|
Iron:
5.4
mg