Fall is the perfect season for hearty, comforting meals, and this Taco Chili recipe brings a delicious spin to your typical chili. Combining two of my favorite dishes—tacos and chili—into one mouthwatering creation, this dish is a game-day winner. I can’t take the credit for this fantastic recipe; it’s Ryan’s brainchild, and it’s truly delicious. Whenever he cooks, I’m more than happy to enjoy the results. This Taco Chili is especially great for a football Sunday: it’s easy to prep, and you can let it simmer away in the crockpot while you cheer on your team.

Ingredient Notes:

Ground Turkey: For a healthier option, we use turkey, but ground beef works just as well if you prefer.
Bell Pepper: We use green bell pepper for a milder flavor, but feel free to use any color you like.
Jalapenos: We’ve used 3 for a good kick, but you can adjust based on your heat preference.
Three Beans: A hearty mix of black beans, kidney beans, and northern beans.
Corn: Adds great texture and flavor.
Diced Tomatoes: Keep the juice for extra flavor.
Salsa: We used a cantina-style salsa that has more tomato juice. Opt for a thicker salsa if you like a chunkier chili.
Seasonings: Chili powder and cumin enhance the flavors beautifully.

How to Make Taco Chili in the Slow Cooker:

My favorite way to cook this is in the slow cooker. Simply brown your ground turkey with the onions, then add all the remaining ingredients to the slow cooker. Cook on low for 5-6 hours or on high for 3-4 hours. It’s that easy!

If you’re short on time, you can also make this on the stovetop. Just follow the instructions below.

Can I Freeze This Chili?

Absolutely! Taco Chili freezes wonderfully. Once it’s cooled completely, transfer it to large freezer bags or individual freezer-safe containers. It’ll keep in the freezer for 3-4 months. Thaw in the fridge before reheating on the stovetop or in the microwave.

8 Ways to Enjoy Taco Chili:

Traditional Bowl: Top with cheddar cheese, sour cream, sliced avocado, and cilantro.
Loaded Nachos: Use it as a topping for delicious, cheesy nachos.
Over Spaghetti: A Cincinnati classic—serve it over spaghetti for a unique twist.
Chili Dog: Spoon it over hot dogs for a hearty, tasty treat.
Over Cornbread: Serve it on top of cornbread for a comforting meal.
Sloppy Joe Style: Transform it into a sloppy joe filling for sandwiches.
Over Rice: Spoon it over a bed of rice for a filling dish.
Baked Potato: Serve it over a baked potato for a satisfying meal.

Taco Chili Recipe

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8

Ingredients:

1 pound ground turkey
½ cup diced onion
½ cup diced bell pepper
3 diced jalapenos
1 (28 oz) can diced tomatoes
2 jars salsa
2 cans black beans
2 cans kidney beans
2 cans great northern beans
1 can corn (undrained)
2 tsp cumin
2 tsp chili powder

Instructions:

In a large soup pot, cook the diced onions and ground turkey over medium heat until the turkey is crumbled and browned. Drain any excess fat and return to the stovetop.
Add the remaining ingredients to the pot and stir until well combined.
Bring the mixture to a boil, then reduce the heat and let it simmer for 30-40 minutes.
Remove from heat and serve.

Optional: Garnish with shredded cheese, sour cream, tortilla chips, or fresh cilantro.

Enjoy this delicious Taco Chili that’s sure to warm you up on a cool fall day and make your football Sunday even more enjoyable!