Slow Cooker Taco Chili Recipes

HEARTY TACO CHILI

Hearty Taco Chili image

Ranch dressing mix and taco seasoning give extra special flavor to my hearty chili. Folks will come back for seconds. -Julie Neuhalfen, Glenwood, Iowa

Provided by Taste of Home

Categories Dinner Lunch

Time 6h30m

Yield 10 servings (2-3/4 quarts).

Number Of Ingredients 14

Ingredients

2 pounds ground beef
1 can (15 ounces) black beans
1 can (16 ounces) kidney beans
1 can (15 ounces) pinto beans
1 can (14 ounces) hominy
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 can (8 ounces) tomato sauce
1 small onion, chopped
1 envelope ranch salad dressing mix
1 envelope taco seasoning
1/2 teaspoon pepper
1 can (4 ounces) chopped green chiles
2 cans (14-1/2 ounces each) diced tomatoes, undrained
Optional toppings: corn chips, sour cream and shredded cheddar cheese

Steps:

In a large skillet, cook and crumble beef over medium-high heat until no longer pink, 8-10 minutes. Using a slotted spoon, transfer beef to a 5-qt. slow cooker., Rinse and drain beans and hominy. Add to beef, along with canned tomatoes and green chilies, tomato sauce, onion, the dressing and seasoning mixes and pepper. Puree green chilies and remaining diced tomatoes in a covered blender until smooth; stir into beef mixture., Cook, covered, on low until flavors are blended, 6-8 hours. Serve with toppings as desired., Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 342 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 1368mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 9g fiber), Protein 25g protein.

BEEF TACO CHILI

Beef Taco Chili image

This one of my husband's absolute favorite dishes. It was also voted Best Chili in our county's autumn Harvest Festival. If you like less broth, use just 1-3/4 cups water and 1-1/2 tsp. bouillon. -Dana Beery, Ione, Washington

Provided by Taste of Home

Categories Lunch

Time 7h25m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 16

Ingredients

1 pound ground beef
1 medium onion, chopped
2-1/2 cups water
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cans (8 ounces each) tomato sauce
2-1/2 teaspoons beef bouillon granules
2 garlic cloves, minced
1 envelope taco seasoning
2 tablespoons chili powder
2 teaspoons dried oregano
2 teaspoons baking cocoa
1-1/2 teaspoons ground cumin
1 teaspoon Louisiana-style hot sauce
1/2 teaspoon pepper
Optional toppings: Sour cream, tortilla strips and sliced jalapenos

Steps:

Cook beef and onion in a large skillet over medium heat until meat is no longer pink; drain. Transfer to a 4-qt. slow cooker. Stir in the remaining ingredients., Cover and cook on low for 7-9 hours or until heated through. Serve with toppings if desired.

Nutrition Facts : Calories 337 calories, Fat 11g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 1657mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 10g fiber), Protein 23g protein.

TACO CHILI FROM PUBLIX®

Taco Chili from Publix® image

Take a new look at a Southwestern favorite. Here's a low-maintenance recipe that's perfect for creating a lot of flavor in two easy steps. And this savory dish only gets better as a leftover.

Provided by Publix Aprons

Categories Trusted Brands: Recipes and Tips Publix Aprons

Time 6h30m

Yield 6

Number Of Ingredients 8

Ingredients

1 ½ pounds ground beef
2 (10 ounce) cans diced tomatoes and green chiles, undrained
1 (15 ounce) can chili beans in sauce, undrained
1 (15 ounce) can kidney beans, undrained
1 (15.25 ounce) can southwest-style corn with peppers, drained
1 (15.5 ounce) can hominy, drained
1 (10 ounce) can mild enchilada sauce
1 (1 ounce) packet taco seasoning mix

Steps:

Preheat large, nonstick saute pan on medium-high 2-3 minutes. Place beef in pan (wash hands); brown 5-7 minutes, stirring to crumble meat, or until no pink remains. Stir in taco seasoning; remove meat from pan.
Combine remaining ingredients in slow cooker; stir in meat. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours. Serve.

Nutrition Facts : Calories 504.4 calories, Carbohydrate 56.7 g, Cholesterol 68.3 mg, Fat 19.2 g, Fiber 12.3 g, Protein 29.7 g, SaturatedFat 6.7 g, Sodium 1760.4 mg, Sugar 4.6 g

SLOW-COOKER CHILI CHICKEN TACOS

Slow-Cooker Chili Chicken Tacos image

Hearty meats such as chicken thighs become fall-apart sumptuous after a long, gentle simmer in the slow cooker -- the results are ideal for shredding into tacos or sandwich fillings.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs

Time 4h15m

Number Of Ingredients 8

Ingredients

2 pounds boneless, skinless chicken thighs (about 6)
4 garlic cloves, thinly sliced
1/2 cup prepared tomato salsa, plus more for serving (optional)
1 to 2 tablespoons chopped canned chipotle chiles in adobo
1 tablespoon chili powder
Coarse salt and ground pepper
8 hard corn taco shells
Cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional)

Steps:

In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).
Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.

Nutrition Facts : Calories 416 g, Fat 15 g, Fiber 2 g, Protein 47 g

CROCK POT CHICKEN TACO CHILI

CROCK POT CHICKEN TACO CHILI image

The perfect slow cooker dish because you just dump all the ingredients in, turn it on and come back to the best tasting meal!

Provided by PACE6634

Categories Low Cholesterol

Time 6h

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

1 small onion, chopped
1 (15 1/2 ounce) can black beans, drained
1 (15 1/2 ounce) can kidney beans, drained
1 (8 ounce) can tomato sauce
10 ounces frozen corn kernels
2 (10 ounce) cans diced tomatoes and green chilies
4 ounces chopped green chili peppers, chopped
1 (3 ounce) packet reduced sodium taco seasoning
1 tablespoon cumin
1 tablespoon chili powder
3 boneless skinless chicken breasts
1/4 cup chopped fresh cilantro
1 1/2 tablespoons cumin (HOMEMADE TACO SEASONING)
1 1/2 tablespoons chili powder (HOMEMADE TACO SEASONING)
1/4 teaspoon garlic powder (HOMEMADE TACO SEASONING)
1/4 teaspoon onion powder (HOMEMADE TACO SEASONING)
1/4 teaspoon dried oregano (HOMEMADE TACO SEASONING)
1/2 teaspoon paprika (HOMEMADE TACO SEASONING)
1 teaspoon kosher salt (HOMEMADE TACO SEASONING)
1/2 teaspoon black pepper (HOMEMADE TACO SEASONING)

Steps:

Please note: The (HOMEMADE TACO SEASONING) ingredients are for you to substitute the taco seasoning packet by mixing you own.
Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.
Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
Half hour before serving, remove chicken and shred.
Return chicken to slow cooker and stir inches.
Top with fresh cilantro and your favorite toppings!

Nutrition Facts : Calories 244.6, Fat 2.9, SaturatedFat 0.5, Cholesterol 28.3, Sodium 1844, Carbohydrate 40, Fiber 11.1, Sugar 5.6, Protein 18.9

SKINNY TACO CHICKEN CHILI

Skinny Taco Chicken Chili image

This is super easy slow cooker recipe that makes great leftovers! Our Skinny Taco Chicken Chili a great fix for busy days, cold days, really any day!

Provided by annh53182

Categories Low Cholesterol

Time 6h5m

Yield 12 1/2 Cups, 10 serving(s)

Number Of Ingredients 10

Ingredients

1 onion, chopped
16 ounces black beans, rinsed drained
16 ounces kidney beans, rinsed drained
8 ounces tomato sauce
10 ounces frozen corn
3 (10 ounce) cans diced tomatoes and green chilies (mild or medium)
1 ounce reduced-sodium taco seasoning
1 tablespoon chili powder
24 ounces boneless skinless chicken breasts (About 3-4)
1/4 cup chopped fresh cilantro

Steps:

Combine all ingredients (except chicken and cilantro) in a slow cooker and mix well.
Place chicken breasts on the top, and press it down slightly.
Cook on low for 10 hours or on high for 6 hours.
30 minutes before serving, remove chicken breasts and shred.
Return chicken to slow cooker, and mix everything together.
Top with fresh cilantro before serving.

Nutrition Facts : Calories 216.5, Fat 2.9, SaturatedFat 0.6, Cholesterol 43.5, Sodium 917, Carbohydrate 27.6, Fiber 7.3, Sugar 4.2, Protein 21.8

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