Easy Taco Chili Recipe

A white bowl of chili topped with sour cream, tomatoes, onions, and cheese.

This Taco Chili Recipe is perfect for an easy weeknight dinner. It comes together in less than 30 minutes on the stovetop, but can also be made in the crockpot. Load it up with all of your favorite taco toppings and dig in!

Course Main Dish

Cuisine Southwest

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 412

Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

2 pounds lean ground beef
1 large onion diced
2 (1 oz) packets taco seasoning
1 tablespoon minced garlic
2 (15 oz) cans low sodium black beans drained and rinsed
2 (10 oz) cans diced tomatoes with green chilies
2 cups beef broth
6 ounce can tomato paste
1 jalapeño seeded and diced, optional

Instructions

Add the ground beef and onion to a medium Dutch oven or large soup pot. Cook over medium-high heat and use a wooden spoon to crumble the beef. Continue cooking until the beef is browned. Drain off any excess grease.
Add the taco seasoning and minced garlic, then cook for an additional minute.
Stir in the black beans, diced tomatoes with green chilies, beef broth, tomato paste, and optional jalapeño.
Bring the chili to a simmer, then cover. Allow the chili to cook for 20 to 30 minutes.
Serve with your favorite taco toppings.

Notes

Make it spicier by using hot taco seasoning or adding spicy Rotel. I also love topping mine with pickled or sliced jalapeños.
Slow Cooker Taco Chili Instructions: Brown the ground beef, onions, and garlic as directed, then transfer to your crockpot with the rest of the ingredients. Cook over low heat for 5-6 hours, or high heat for 3-4 hours before serving.
Store leftovers in an airtight container in the fridge for up to 3-4 days.
Freezing leftovers: If you’ve made a big batch or want to save some for later, freezing your taco chili is a great option. Make sure the chili has cooled completely before transferring it to freezer-safe containers or resealable plastic freezer bags and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating the chili on the stovetop over medium heat, stirring occasionally.

Nutrition