Taco Chili Recipe: Looking for a hearty, satisfying, and flavor-packed dish to warm your soul? This Taco Chili is the perfect combo of taco night and comfort food, served in a bowl.
Whether you’re making it for game day, a cozy family dinner, or meal prep for the week, this one-pot recipe delivers big flavor with minimal fuss.
We’re diving into every detail, from the exact ingredients to step-by-step instructions, variations, toppings, and tips. Let’s get cookin’!
Why You’ll Love This Taco Chili
This isn’t your average chili. It combines the bold spices of your favorite tacos with the rich heartiness of a classic chili. Here’s why this recipe is a keeper:
- Quick and easy: Done in under an hour!
- One pot meal: Minimal cleanup.
- Customizable: Add more spice, go vegetarian, or load it with toppings.
- Family-friendly: Kids and adults love it.
- Perfect for leftovers: Even better the next day.
And let’s be honest—anything that reminds us of tacos while still letting us curl up with a warm bowl is a win.
Perfect Time to Make Taco Chili
You don’t really need a special occasion, but Taco Chili shines especially during:
- Chilly fall or winter nights
- Game day parties
- Potlucks and gatherings
- Weekly meal prep
- Any taco Tuesday twist
Whenever you make it, be ready for your kitchen to smell amazing!
Ingredients You’ll Need
Let’s break down everything you need before you start.
Main Ingredients
- 1 lb ground beef (or turkey for a leaner option)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 packet taco seasoning (or 2 tbsp homemade)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes with juice
- 1 can (8 oz) tomato sauce
- 1 cup beef broth (or water)
- Salt and pepper, to taste
- Olive oil for sautéing
Optional Add-ins
- 1 bell pepper, diced
- 1 jalapeño, finely chopped (for heat)
- 1 can green chiles
- 1 tbsp tomato paste
- Hot sauce, to taste
Topping Ideas
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Avocado slices
- Crushed tortilla chips
- Fresh cilantro
- Diced red onion
- Lime wedges
Kitchen Tools Required
Here’s what you’ll need to get started:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Can opener
- Chef’s knife and cutting board
- Measuring cups and spoons
- Ladle for serving
Step-by-Step Guide to Making Taco Chili
This is where the magic happens! Let’s take it step by step.
Step 1: Gather and Prep Your Ingredients
Start by assembling all your ingredients: ground beef, onion, garlic, taco seasoning, canned beans, diced tomatoes, corn, and broth. Dice the onion, mince the garlic, and drain and rinse the beans so everything is ready to go.
Step 2: Brown the Ground Beef
Heat a large pot or deep skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until fully browned and no longer pink. Drain excess fat if necessary to keep the chili from becoming greasy.
Step 3: Add Onions and Garlic
Stir the chopped onions into the browned beef and cook for 3–4 minutes until softened. Add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
Step 4: Toss in the Taco Seasoning
Sprinkle the taco seasoning over the meat mixture. Stir well so the spices coat everything evenly. Let it cook for 1–2 minutes to release the flavors.
Step 5: Add the Beans, Tomatoes, and Corn
Add the beans, diced tomatoes (with their juices), corn, and a bit of broth or water. Stir to combine, making sure nothing sticks to the bottom of the pot.
Step 6: Simmer to Perfection
Bring the chili to a gentle simmer. Reduce the heat to low, cover, and let it cook for 20–30 minutes, stirring occasionally. This allows the flavors to blend and deepen.
Step 7: Taste and Adjust Seasonings
Taste the chili and adjust with salt, pepper, or extra taco seasoning as needed. If you like heat, add chili powder or cayenne pepper.
Step 8: Serve with Toppings
Ladle the taco chili into bowls and top with shredded cheese, sour cream, chopped green onions, or crushed tortilla chips. Serve hot and enjoy a comforting, flavorful meal. 🌶️🍲
Slow Cooker Variation
Want to make this even easier? Toss everything in a slow cooker and let it work its magic while you get on with your day.
Here’s how:
- Brown the beef in a skillet as usual.
- Transfer it to your slow cooker.
- Add all remaining ingredients (beans, corn, tomatoes, seasoning, broth).
- Stir to combine everything well.
- Cook on low for 6-8 hours or high for 3-4 hours.
That’s it! When you’re ready to eat, just ladle and serve. The slow simmer allows all the flavors to meld beautifully, and it gets thicker and more delicious as it cooks low and slow.
Instant Pot Taco Chili Instructions
Short on time? The Instant Pot has your back.
How to make taco chili in the Instant Pot:
- Set the Instant Pot to ‘Sauté’ mode.
- Add olive oil and brown the ground beef.
- Add onion and garlic, sauté for 2-3 minutes.
- Turn off sauté mode, and add all other ingredients (beans, tomatoes, seasoning, broth).
- Stir, lock the lid, and set to Manual Pressure Cook for 12 minutes.
- Allow natural pressure release for 10 minutes, then quick release.
Give it a stir and serve with your favorite toppings. Done in under 30 minutes, with the same rich flavor!
Vegetarian Taco Chili Option
Not a meat-eater? No problem. This recipe works beautifully without beef.
Here’s how to swap it:
- Skip the ground meat.
- Add an extra can of beans (like pinto or chickpeas) or use meatless crumbles.
- Add diced mushrooms or zucchini for that “meaty” texture.
- Use vegetable broth instead of beef broth.
You’ll still get all that taco-inspired flavor, with plant-powered goodness.
Make It Spicier (or Milder!)
You’re in total control here. Want more heat?
- Add chopped jalapeños or chipotle peppers.
- Stir in hot sauce or red pepper flakes.
- Use a spicier taco seasoning mix.
Want to keep it mild for the kiddos or spice-sensitive friends?
- Skip the peppers.
- Use mild taco seasoning.
- Add a spoonful of sour cream to cool it down when serving.
Custom heat level = happy eaters.
Serving Suggestions
Taco Chili is versatile enough to enjoy in lots of fun ways. Try these:
- In a bowl, loaded with toppings.
- Over rice or quinoa for a hearty meal.
- Spoon it over baked potatoes.
- Serve with a side of cornbread or tortilla chips.
- Use as a filling for burritos or taco bowls.
The texture is thick enough to double as a chunky taco or burrito filling. Super flexible, super tasty.
What to Serve with Taco Chili
Here are some perfect pairings to complete your meal:
| Dish | Why It Works |
|---|---|
| Cornbread | Sweet, soft, and perfect for dipping |
| Tortilla Chips | Adds a salty crunch |
| Rice | Makes it even heartier |
| Guacamole | Adds creaminess and freshness |
| Mexican Street Corn | Bold, bright flavor contrast |
| Garden Salad | Lightens up the meal with freshness |
How to Store Leftovers
Got leftovers? Lucky you.
- Let chili cool to room temperature.
- Store in an airtight container in the fridge.
- Keeps fresh for up to 5 days.
The flavors actually deepen over time, making it even tastier on day two or three.
How to Freeze Taco Chili
This chili is freezer-friendly, making it perfect for batch cooking.
How to freeze:
- Cool completely.
- Portion into freezer-safe containers or bags (remove excess air).
- Label with the date.
- Freeze for up to 3 months.
To reheat: Thaw in the fridge overnight, then warm on the stove or in the microwave. Add a splash of broth if it’s too thick.
Reheating Tips
Reheat like a pro with these tips:
- Microwave: Use a microwave-safe bowl, cover with a damp paper towel, and heat in 60-second intervals. Stir between intervals.
- Stovetop: Add a splash of broth or water and reheat over medium heat, stirring occasionally until hot.
- Slow cooker: Great if reheating a large batch. Heat on low for 1-2 hours.
Always heat until steaming hot throughout for safety and taste.
FAQs about Taco Chili Recipe
1. Can I make Taco Chili ahead of time?
Absolutely! Taco Chili tastes even better the next day as the flavors continue to meld. Just reheat and enjoy.
2. Can I use homemade taco seasoning instead of a packet?
Yes! A mix of chili powder, cumin, paprika, garlic powder, onion powder, oregano, and salt makes a great DIY taco seasoning.
3. What beans are best for Taco Chili?
Black beans and kidney beans are a classic combo, but feel free to use pinto, white beans, or chickpeas.
4. Can I make this recipe dairy-free?
Yes! Just skip cheese and sour cream toppings, or use dairy-free alternatives.
5. Is Taco Chili gluten-free?
It can be! Just make sure your taco seasoning and broth are certified gluten-free.
Conclusion
Taco Chili is the kind of recipe you’ll want to keep on repeat—especially when life gets busy, the weather gets chilly, or you’re just craving something bold and comforting. It brings together the best of both worlds: taco night flavor with chili night heartiness. Easy to make, endlessly customizable, and crowd-pleasing every time.
Whether you cook it on the stove, in a slow cooker, or with your Instant Pot, it’s bound to become a go-to favorite. So next time you’re standing in the kitchen wondering what to make, grab this recipe and enjoy the taco-style chili party in a bowl!
