slow cooker taco chili

This Slow Cooker Taco Chili makes a great weeknight meal. Just a little prep and you’ve got a flavorful, hot meal waiting for you at the end of the day.



    • 1 lb. ground beef
    • 1 packet taco seasoning, gluten free
    • 1 can kidney beans, rinsed and drained
    • 1 can black beans, rinsed and drained
    • 1 28 oz can crushed tomatoes with onion, garlic, and oregano
    • 1 can Rotel
    • 1 C chicken broth, gluten free
    • 1 1/2 C frozen corn
    • 1 3/4 C tomatoes, chopped*
    • Lime wedges for garnish, optional
    • Shredded cheddar cheese for garnish, optional
    • Sliced jalapeno peppers for garnish, optional
    • Cilantro for garnish, optional
    • Diced tomatoes for garnish, optional


  1. Cook the ground beef in a medium slow cooker until no longer pink. Drain the fat and add the cooked beef to the slow cooker.
  2. Add the taco seasoning, beans, crushed tomatoes, Rotel, chicken broth, corn, and tomatoes. Stir gently, cover and cook on low for 8 hours.
  3. Serve with optional garnishes.