Slow Cooker Taco Spice Chili

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Author: Sally

Published: 01/11/2017Updated: 04/23/2021

Packed with quinoa, lean ground turkey (or use ground beef), black beans, tender vegetables, and a little jalapeño heat, this slow cooker taco spice chili issatisfying and full of nourishment. Prepare it in your slow cooker in the morning, so all those savory ingredients come together and stand out by dinnertime.

Slow Cooker Taco Spice Details

Texture & Flavor: A bowl of intensely flavored and warmly spiced chili is a quintessential comfort food—and this hearty taco spice chili delivers! Each spoonful is packed with tender ground turkey, sweet potato, peppers, and black beans. The rich and well-seasoned base is balanced with the natural sweetness of the sweet potato and corn.
Ease: This is a pretty simple chili recipe. Prep/chop your ingredients, brown the turkey, then toss everything into the slow cooker.
Toppings: Toppings such as sharp cheddar cheese, sliced avocado, and/or sour cream cut through and complement the richness and spice. We love adding chopped green onion on top too.

Slow Cooker Taco Spice Chili - Sally's Baking Addiction (2)

Choosing the Right Ingredients for Taco Spice Chili

With so many wholesome ingredients mingling in this one-pot dish, this chili is truly the sum of its parts. It is also very forgiving, so you can change it up for a version of your own. For example, you could swap out the black beans for kidney beans, replace the quinoa with another grain, or add in your favorite vegetables. Our vegetarian pumpkin chiliis also pretty adaptable.

Green pepper, onion, and tomatoes: These aromatic staples make the foundation of most chili recipes including cornbread chili casserole. We use and recommend canned petite diced tomatoes.
Black beans: These beans have a mild flavor, which allows them to pair nicely with bright, spicy flavors.
Corn: Corn introduces a soft, buttery contrast, and, along with black beans, give the chili a comforting southwestern flavor. (For a similarly flavored dish, you might enjoy this southwestern chopped chicken salad.)
Sweet potato: This ingredient is optional, but it adds a little sweetness, texture, and heartiness.
Quinoa: Add quinoa toward the end of cooking time. This ingredient is optional, but keep in mind that it soaks up a lot of liquid, which makes the chili extra thick and satisfying.
Taco seasoning: Chili can be flavorless without a medley of spices. You can make your own taco seasoningor buy it from the store. This chili kicks into high gear with 2Tablespoons of taco seasoning for the meat and 2 Tablespoons for the chili itself. If using store-bought packets, 2 packets is enough for the entire recipe.

Slow Cooker Taco Spice Chili - Sally's Baking Addiction (3)

Slow Cooker Taco Spice Chili - Sally's Baking Addiction (4)

Slow Cooker Taco Spice Chili - Sally's Baking Addiction (5)

And no matter what, make sure you serve taco spice chili with buttery cornbread, biscuits, or this honey skillet cornbread.

More Favorite Slow Cooker Recipes

Slow Cooker Cinnamon Rolls
BBQ Turkey Meatballs
Slow Cooker Hot Chocolate
Slow Cooker Chicken Chili

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Description

Packed with quinoa, lean ground turkey (or use ground beef), black beans, tender vegetables, and a little jalapeño heat, this slow cooker taco spice chili issatisfying and full of nourishment. Prepare it in your slow cooker in the morning, so all those savory ingredients come together and stand out by dinnertime.

Ingredients

1 Tablespoon extra virgin olive oil
2pounds 92-97% lean ground turkey (or beef)
4 Tablespoonstaco seasoning, divided (2 standard packets or make your own!)
2 (14 ounce) cans petite diced tomatoes, drained
1 (7 or 8 ounce) can tomato sauce*
2 cups chicken broth (we use reduced sodium)*
1 large sweet potato, peeled and diced (about 2 cups diced, or 270g)
1/2 cup yellow onion, diced
1 large green bell pepper, diced
1 (14 ounce) can corn (drained and rinsed) or 1 package of frozencorn
1 (14 ounce) can black beans, drained and rinsed
1 small jalapeño, minced (remove seeds and ribs)*
1 Tablespoon ground cumin
1teaspoon chili powder
1/2 teaspoon salt
1 hour before finishing: 1/2 cup uncooked & rinsed quinoa

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Instructions

Heat oil in a large skillet over medium heat. Once hot, add the ground meat. Cook and stir for 4 minutes, then add 2 Tablespoons of taco seasoning. Stir and break up the meat as it cooks for another 4-5 more minutes, or until completely cooked through.
Transferthe cooked meat to a 5-quart or larger slow cooker. Add the remaining ingredients—including the remaining taco seasoning and except for the quinoa. Stir everything together until combined. Cook on low for 7 hours or on high for 4 hours.
Stir in the quinoa. Cook for 1 more hour on low or 30 more minutes on high.
Serve chili warm topped with chopped green onion, shredded cheese, sour cream, and/or avocado slices. Cover and store leftovers in the refrigerator for up to 1 week. Reheat in the microwave or on the stove.

Notes

Freezing Instructions: Let chili cool before freezing. Freeze for up to 3 months. Thaw overnight in the refrigerator, then heat on the stove on medium heat for 20-30 minutes, stirring occasionally.
Special Tool (affiliate link): Slow Cooker
Tomato Sauce: You can use homemade tomato sauce instead of canned.
Broth: You can use vegetable or beef broth instead of chicken broth.
Spiciness: If spicy isn’t your thing, leave out the jalapeño. Or add more based on how spicy you like chili.
No Slow Cooker? No Problem. Follow recipe through step 1. You can cook the meat directly in a very large pot or dutch oven and just use that to cook the chili too. Once meat is cooked, add the remaining ingredients except for the quinoa.Stir everything around until combined and cook on medium heat for 30 minutes. Stir occasionally. Add the quinoa and cook for 15 more minutes. Serve warm.