Slow Cooker Taco Chili
What the Fork Food Blog
What the Fork Food Blog
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  • 5.0 from 2 reviews Slow Cooker Taco Chili Save Print Prep time 10 mins Cook time 8 hours Total time 8 hours 10 mins Author: Sharon Lachendro - What The Fork Food Blog Recipe type: Main Serves: Serves 6-8 Ingredients
  • 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 1½ C frozen corn 1¾ 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 Instructions 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. Add the taco seasoning, beans, crushed tomatoes, Rotel, chicken broth, corn, and tomatoes. Stir gently, cover and cook on low for 8 hours. Serve with optional garnishes. Notes *I had fresh tomatoes and cherry tomatoes to use up so I used fresh in this recipe. I you don't have fresh tomatoes on hand, you can use a 14 oz can of diced tomatoes.This meal is very freezer friendly. You can add all of the ingredients (cook the ground beef first) to a gallon sized freezer bag and freeze. Thaw overnight before using and cook as directed. You can also freeze leftover cooked soup. 3.4.3177



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