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When I say this Easy Taco Chili has saved dinner more than once, I’m not exaggerating. It hits that sweet spot between cozy and fresh: all the flavor you love in tacos, but in a one-pot chili that’s loaded with beans, tomatoes, and toppings you can customize. It’s hearty enough to keep everyone full, but it still feels light and vibrant thanks to the salsa-style tomatoes, onion, and plenty of fresh garnishes.
I first started making taco chili on busy weeknights when I wanted something that felt like a fun taco bar, without cooking multiple components. This version keeps things streamlined: ground beef, pinto beans, tomato sauce, and broth simmer together with homemade taco seasoning. From there, it’s all about how you finish it. A handful of cilantro, a squeeze of lime, crunchy tortilla chips, or a scoop of rice can nudge it in whatever direction you’re craving.
If you like to eat with the seasons, this recipe is easy to adapt to what’s available. In cooler months, I keep it simple with pantry ingredients and maybe add frozen corn. In warmer months, I’ll top it with fresh garden tomatoes, sliced radishes, and extra green onions. You can also swap in local ground turkey or even a plant-based crumble if that’s what your farmers’ market has on hand. The base is flexible and forgiving, so you can focus on using what’s fresh and accessible.
From a nourishment standpoint, this taco chili is a nice balance of protein, fiber, and satisfying texture. The beans give it substance without feeling heavy, and the broth keeps it more soup-like than dense. It’s one of those meals that works well for meal prep too: make a big pot on Sunday, then reheat it for easy lunches with different toppings each day so it doesn’t get boring. If you’re trying to simplify your week while still eating food that feels vibrant and full of life, this Easy Taco Chili fits right in.
Easy Taco Chili: A Must-Try
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Things to Grab
- 1 lb ground beef
- 1 onion, finely chopped
- 2 cups chicken broth
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can tomato sauce
- 1 (10 oz) can diced tomatoes with green chiles
- 1 (3.8 oz) can sliced black olives, drained
- 1 recipe homemade taco seasoning (see tips below)
- Toppings: shredded cheese, sliced green onions, fresh cilantro, tortilla chips, cooked rice
How It’s Done
- Set a large soup pot or Dutch oven over medium-high heat. Add the ground beef and chopped onion. Cook, breaking the beef into small crumbles, until the meat is browned and the onion is softened, about 6–8 minutes.
- If there’s a lot of fat in the pot, carefully drain off the excess, then return the beef and onion mixture to the pot. You want enough fat to lightly coat the bottom, but not so much that it looks greasy.
- Pour in the chicken broth, pinto beans, tomato sauce, diced tomatoes with green chiles, black olives, and homemade taco seasoning. Stir well so the seasoning is evenly distributed and nothing is stuck to the bottom of the pot.
- Turn the heat up to high and bring the mixture to a gentle boil. Once it starts bubbling, cover with a lid, reduce the heat to low, and let it simmer for about 30 minutes. Stir every so often to prevent sticking. The chili should thicken slightly but still be spoonable, like a hearty soup.
- Taste and adjust the seasoning. If you want a stronger taco flavor, stir in a bit more taco seasoning or a pinch of salt. Turn off the heat.
- Ladle the taco chili into bowls and add your favorite toppings: shredded cheese, green onions, cilantro, tortilla chips, or a scoop of cooked rice. Serve hot.
- Slow cooker option: Brown the ground beef and onion in a large skillet over medium-high heat, breaking up the meat as it cooks, 6–8 minutes. Drain any excess fat. Transfer the cooked beef and onions to a 6-quart slow cooker.
- Add the chicken broth, pinto beans, tomato sauce, diced tomatoes with green chiles, black olives, and taco seasoning to the slow cooker. Stir to combine, then cover and cook on low for 4–6 hours. The chili should be hot, flavorful, and slightly thickened when ready.
- Give the chili a final stir, taste, and adjust the seasoning if needed. Ladle into bowls and finish with your preferred toppings before serving.
Homemade Taco Seasoning Tips
Homemade taco seasoning is an easy way to keep this Easy Taco Chili flavorful and in your control. A basic mix usually includes chili powder, ground cumin, smoked or sweet paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. For one pot of chili, plan on about 2–3 tablespoons of seasoning to start. Always add less than you think you need at first, then build up after the chili has simmered and you’ve tasted it. If you like a little heat, add cayenne or crushed red pepper in small amounts so it doesn’t overwhelm the other flavors. Store extra seasoning in a small jar and label it with the date; for the best flavor, use it within 6 months.
Best Beans for Taco Chili
Pinto beans are classic for taco chili because they’re creamy and soak up seasoning well, but you don’t have to stop there. Black beans add a nice color contrast and a slightly firmer texture, while kidney beans give the chili a more traditional “chili bowl” feel. If you cook beans from scratch using dried, you can use the cooking liquid in place of some of the chicken broth for extra depth. Just be sure any canned beans are drained and rinsed to remove excess sodium and starch. Stick to about 2–3 cups of cooked beans total, regardless of type, so the chili stays balanced and not overly thick.
Stovetop vs Slow Cooker
Both methods work well; it just depends on your schedule. The stovetop version is ideal when you want taco chili on the table in under an hour. You get more control over the simmer, and it’s easy to adjust seasoning as you go. The slow cooker version is better for days when you want to set things up in the morning and come home to dinner ready to go. The flavors have more time to mingle, and the beans become extra tender. If you’re using a slow cooker, avoid lifting the lid too often so it maintains a steady temperature and cooks evenly. For the stovetop, keep the heat low once it’s simmering to prevent the bottom from scorching.
Topping Ideas and Swaps
Toppings are where this taco chili really becomes your own. Classic choices like shredded cheddar or Monterey Jack, sliced green onions, and fresh cilantro keep the taco vibe strong. For extra creaminess, add a spoonful of Greek yogurt or sour cream. If you’re eating seasonally, top bowls with fresh corn kernels in late summer, diced avocado when they’re at their best, or thinly sliced radishes for crunch. You can also sprinkle on pickled jalapeños for heat or a squeeze of lime for brightness. Set toppings out in small bowls so everyone can customize their own bowl, which works especially well if you’re serving a crowd or feeding kids with different tastes.
Serving with Rice or Chips
How you serve this Easy Taco Chili can shift it from a light dinner to a very filling one. For a heartier meal, spoon the chili over warm cooked rice—brown rice, white rice, or even a seasonal grain like farro or barley if you have it prepped. This is a good way to stretch the recipe for more servings. If you’d rather keep it on the lighter side, serve it in bowls with a handful of tortilla chips on the side for dipping and crunch. Baked tortilla chips or homemade strips from leftover tortillas work especially well. Just avoid adding too many chips directly into the pot, since they’ll break down and change the texture of the chili over time.
Easy Taco Chili
Equipment
- Large pot or dutch oven
- Skillet
- 6-quart slow cooker (optional)
Ingredients
Main Ingredients:
- 1 lb ground beef
- 1 onion finely chopped
- 2 cups chicken broth
- 1 15 ounce can pinto beans drained and rinsed (Bush's recommended)
- 1 15 ounce can tomato sauce
- 1 10 ounce can diced tomatoes with green chiles
- 1 3.8 ounce can sliced black olives drained
- 1 recipe homemade taco seasoning see notes
Toppings:
- shredded cheese for serving
- green onions sliced, for serving
- fresh cilantro chopped, for serving
- tortilla chips for serving
- cooked rice optional, for serving
Instructions
- Gather ingredients and prepare any toppings (shred cheese, slice green onions, chop cilantro, warm rice or chips).
Stovetop Method:
- Heat a large soup pot or Dutch oven over medium-high heat. Add the ground beef and chopped onion and cook, breaking the meat into pieces, until the beef is browned and the onion is softened. Drain excess fat if desired and return the meat to the pot.
- Stir in the chicken broth, drained pinto beans, tomato sauce, diced tomatoes with green chiles, sliced black olives, and the homemade taco seasoning. Raise the heat to bring the mixture to a gentle simmer.
- Cover, lower the heat to maintain a gentle simmer, and cook for about 30 minutes, stirring from time to time. Taste and add more taco seasoning if you want a stronger taco flavor.
- Ladle the chili into bowls and top with shredded cheese, green onions, cilantro, tortilla chips, or warm rice as preferred.
Slow Cooker Method:
- Heat a skillet over medium-high heat and cook the ground beef with the chopped onion until the meat is browned and the onion is tender, breaking the beef into small pieces. Drain any excess fat if necessary.
- Transfer the browned beef and onion to a 6-quart slow cooker. Add the chicken broth, pinto beans, tomato sauce, diced tomatoes with green chiles, sliced black olives, and taco seasoning. Stir until everything is combined.
- Cook on low for 4 to 6 hours. Before serving, check seasoning and adjust with additional taco seasoning or salt if needed, then serve with your chosen toppings.
