Why the Crockpot Mexican Taco Chili Is Great Crockpot Recipe
When I think about the perfect meal that combines flavor and convenience, Crockpot Mexican Taco Chili always comes to mind.
It’s the ultimate dish for busy days. I can throw everything in the crockpot in the morning, and by dinner, my house smells amazing. The blend of spices and hearty ingredients warms me up, and I love how it’s customizable.
Whether I want it mild or spicy, I can adjust the seasoning to fit my taste. Plus, it’s a crowd-pleaser, making it perfect for gatherings.
This recipe makes life easier and tastier, and who doesn’t love that?
Ingredients of Crockpot Mexican Taco Chili
When it comes to making a comforting bowl of Crockpot Mexican Taco Chili, gathering the right ingredients is key. You want to make sure you have everything on hand before you jump in. The best part? Most of these ingredients are pretty standard pantry items, so you might already have a lot of them stashed away.
Plus, you can easily swap or add ingredients based on your preferences or what’s lurking in your fridge. Are you ready to get cooking? Let’s break down what you’ll need!
Ingredients:
- 1 1/2-2 lbs lean ground beef
- 1 medium onion, chopped
- 1 1/4 ounces taco seasoning
- 28 ounces diced tomatoes
- 10 ounces diced tomatoes with green chilies
- 16 ounces pinto beans, rinsed and drained
- 15 ounces pinto beans in chili sauce
- 1 cup frozen whole kernel corn
- Shredded cheese (mozzarella, Monterey Jack, or cheddar)
- Slightly crushed tortilla chips
Now, let’s talk about those ingredients for a second. If you’re not a fan of ground beef, you can easily swap it out for ground turkey or even a plant-based protein to keep it meat-free.
And if you’re looking to spice things up, go for a hotter taco seasoning or toss in some jalapeños. Don’t have pinto beans? No problem, black beans or kidney beans work just as well.
This recipe is super forgiving, so feel free to get creative! The goal here is to make something that warms your heart and fills your belly, so let your taste buds lead the way. Happy cooking!
How to Make Crockpot Mexican Taco Chili
Making Crockpot Mexican Taco Chili is a breeze, and trust me, your future self will thank you for the deliciousness that awaits. Let’s get started with the fun part: cooking!
First things first, grab 1 1/2 to 2 lbs of lean ground beef and 1 medium onion. In a large skillet, cook those together, breaking up the meat as it browns and allowing the onion to soften. This step is where the magic begins—nothing beats that savory aroma wafting through your kitchen. Don’t forget to drain off any excess fat; we want this chili to be hearty, not greasy.
Once that’s done, transfer the beef and onion mix into your trusty 3 1/2-quart to 5-quart crockpot.
Now, let’s layer in the flavor! Sprinkle in 1 1/4 ounces of taco seasoning—this is where the party really starts—and mix it up. Next, add in 28 ounces of diced tomatoes and 10 ounces of diced tomatoes with green chilies. I mean, who doesn’t love a little kick?
Then toss in 16 ounces of rinsed and drained pinto beans and 15 ounces of pinto beans in chili sauce. If you’re counting, that’s a lot of beans, but they’re what make this chili so hearty. Oh, and don’t forget the 1 cup of frozen whole kernel corn; it adds a lovely sweetness and texture.
Give everything a good stir, cover it up, and let it do its thing. You can set it to cook on LOW for 8-10 hours or crank it up on HIGH for 4-5 hours. Just imagine coming home to the smell of chili simmering away after a long day—it’s like a warm hug in a bowl.
Once your chili is ready, it’s time to serve up those bowls of goodness. Grab some shredded cheese—mozzarella, Monterey Jack, or cheddar will all do—and sprinkle it on top. If you’re feeling a bit wild, add some slightly crushed tortilla chips for that perfect crunch.
It’s the little things that make a meal special, right? So, gather your loved ones around the table, spoon out some chili, and enjoy the warmth and comfort of this delightful dish. Just remember, if you find yourself eating it straight from the pot later on, I won’t judge you. We’ve all been there!
Crockpot Mexican Taco Chili Substitutions & Variations For Low Carb Diets
If you’re looking to enjoy a delicious bowl of Crockpot Mexican Taco Chili while sticking to a low carb diet, there are plenty of easy substitutions and variations you can try.
Swap out the pinto beans for cauliflower rice or diced zucchini to reduce carbs. You can also skip the corn entirely or use a smaller amount of corn for flavor.
For protein, consider using ground turkey or chicken. Instead of cheese, try avocado or a dollop of sour cream for creaminess.
Finally, serve it with lettuce wraps instead of tortilla chips for a crunchy bite without the carbs!
What to Serve with Crockpot Mexican Taco Chili
Looking for the perfect accompaniments to your Crockpot Mexican Taco Chili? I love serving it with warm cornbread or crispy tortilla chips—both add a delightful crunch.
A dollop of sour cream or a sprinkle of fresh cilantro brightens each bite, while avocado slices offer a creamy contrast.
For a revitalizing side, a simple garden salad with lime dressing works wonders. If you’re feeling adventurous, consider guacamole or jalapeño slices to kick things up a notch.
Pairing with a cold beverage, like iced tea or a light beer, rounds out the meal perfectly. Enjoy your chili feast!
Additional Tips To Decrease Calories
While enjoying my Crockpot Mexican Taco Chili, I often seek ways to lighten it up without sacrificing flavor. One trick I use is swapping lean ground beef for ground turkey or chicken, which cuts calories considerably.
I also prefer low-sodium diced tomatoes and beans to reduce sodium intake. For a creamier texture without the extra calories, I use Greek yogurt instead of sour cream.
Adding extra veggies like bell peppers or zucchini boosts nutrition and volume without adding many calories. Finally, I limit the cheese and tortilla chips, relying on spices to enhance the flavor instead.
Enjoy your lighter chili!