Print

Loaded Crockpot Taco Chili with Avocado

loaded crockpot taco chili - featured image
Print Recipe

This loaded crockpot taco chili brings all the bold, zesty flavors of taco night into a hearty, slow-cooked chili packed with beans, ground beef, corn, and topped with creamy avocado and sharp cheddar. It’s an easy, customizable family dinner that’s perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 pound ground beef (lean or 80/20; substitute ground turkey or plant-based crumbles if desired)
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced (or 1 teaspoon garlic powder)
  • 1 large bell pepper, diced (any color)
  • 2 cans (14.5 oz each) diced tomatoes with juices (fire-roasted optional)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 cup corn kernels (frozen or canned and drained)
  • 1 can (8 oz) tomato sauce
  • 1 cup low-sodium beef broth (or chicken/vegetable broth)
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon paprika (smoked preferred)
  • 1 teaspoon oregano
  • 1/2 teaspoon salt (to taste)
  • 1/2 teaspoon black pepper (to taste)
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 2 ripe avocados, diced (for topping)
  • 1 cup shredded sharp cheddar cheese (for topping)
  • Fresh cilantro, chopped (for garnish)
  • Sour cream or Greek yogurt (for topping)
  • Lime wedges (for serving)
  • Corn chips or tortilla strips (optional, for serving)

Instructions

  1. In a large skillet over medium-high heat, brown the ground beef, breaking it up as it cooks, until no longer pink (about 5-7 minutes). Drain excess fat if needed.
  2. Add diced onion and minced garlic to the skillet and sauté for the last 2 minutes until fragrant.
  3. Transfer the browned beef, onions, and garlic to the crockpot.
  4. Add diced bell pepper, diced tomatoes with juices, black beans, pinto beans, corn kernels, tomato sauce, and beef broth to the crockpot.
  5. Sprinkle in chili powder, cumin, paprika, oregano, salt, black pepper, and cayenne pepper (if using). Stir well to combine.
  6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, stirring once or twice if possible.
  7. About 30 minutes before serving, taste and adjust seasoning as needed. Add more salt, pepper, or hot sauce if desired. If too thick, add a splash of broth.
  8. Prepare toppings: dice avocados, shred cheddar cheese, chop cilantro, and slice limes.
  9. Serve chili hot in bowls. Top with diced avocado, shredded cheddar, sour cream or Greek yogurt, cilantro, and a squeeze of lime. Add corn chips or tortilla strips for crunch if desired.

Notes

For a vegetarian version, skip the beef and double the beans or add lentils. For extra heat, add a chopped jalapeño or more cayenne. This chili is great for meal prep and tastes even better the next day. Add avocado just before serving to keep it fresh. If chili is too thick, add more broth; if too thin, leave the lid off for the last 20-30 minutes. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months (without toppings).

Nutrition

Keywords: crockpot taco chili, slow cooker chili, family dinner, avocado chili, Tex-Mex chili, easy chili recipe, loaded chili, taco night, gluten-free chili, meal prep chili

Find it online: https://realityeats.com/loaded-crockpot-taco-chili-recipe-easy-family-dinner-with-avocado/