Easy Taco Chili (Slow Cooker, Stovetop, Instant Pot)
This easy taco chili recipe is a versatile, flavorful dish perfect for slow cooker, stovetop, or Instant Pot cooking. Made with lean ground beef, aromatic spices, and a hearty mix of beans and tomatoes, it delivers rich, comforting flavors with minimal prep time.
Ingredients
Main ingredients
- 1 tablespoon oil for cooking
- 1 pound lean ground beef 93-95%
- 1 ΒΌ cups chopped yellow onion
- 1 poblano pepper or bell pepper seeded and chopped
- 5 cloves fresh garlic minced
- 1 ounce ranch seasoning packet
- 1 ounce taco seasoning packet
- 15 ounce chili beans can, or use kidney or pinto beans
- 30 ounce black beans 2 cans, rinsed and drained
- 4 ounce diced green chilies do not drain
- 1 teaspoon Louisiana-style hot sauce use up to 2 tablespoons if desired
- 14.5 ounce diced tomatoes do not drain if Instant Pot or stovetop
- 15 ounce tomato sauce
- toppings sliced avocados, shredded cheese, corn chips, sour cream, cilantro, or as desired
Instructions
Instructions
- Heat your tablespoon of oil in a large skillet over medium heat. Wait till the oil shimmers before adding the beef.
- Add the lean ground beef and break it up with your spoon. Cook till the meat is browned all over. This takes about 5 to 7 minutes.
- Toss in chopped yellow onion, poblano or bell pepper, and minced garlic. Stir and cook until veggies soften, about 3 to 5 minutes.
- Sprinkle in ranch then taco seasoning packets. Stir everything together till well combined.
- Transfer mixture to your slow cooker or Instant Pot, or keep in skillet/pot for stovetop cooking.
- Add chili beans, black beans, and diced green chilies. Stir to combine.
- Cook based on your method: Slow cooker low for 6-8 hours or high for 3-4 hours; Instant Pot manual high pressure 12 minutes, natural pressure release 5 minutes, then quick release; stovetop simmer on low heat for 30 to 45 minutes, stirring occasionally.
- Taste and adjust salt if needed. Serve warm topped with your favorite toppings.
Notes
If you use homemade taco or ranch seasoning, use 2 tablespoons each and possibly add salt. Don't drain diced tomatoes if using Instant Pot or stovetop to retain liquid.