Easy Crock-Pot Mexican Chili
A hearty and flavorful Mexican chili made with ground beef, beans, tomatoes, and spices, perfect for a comforting family dinner or casual gathering.
Ingredients
Instructions
- Brown the ground beef with chopped onions and drain excess fat.
- Place the cooked meat and onions into the crock-pot.
- Open the can of whole peeled tomatoes.
- Take one tomato and crush it with your fingers into the crock-pot, discarding the juice.
- Repeat with all the tomatoes, adding the crushed tomatoes to the crock-pot.
- Add the taco seasoning, dry ranch dressing mix, tomato sauce, and Ro-Tel to the crock-pot.
- Drain the white great Northern beans and kidney beans, then add them to the crock-pot.
- Stir all ingredients together.
- Cook on low for 3 to 4 hours or longer.
- Serve hot with Frito Scoops or saltines.
Tips & Substitutions
For a spicier kick, consider adding chopped jalapeños or a pinch of cayenne pepper. If you're looking to lighten the dish, substitute half of the ground beef with ground turkey or a plant-based meat alternative. You can also swap the white great Northern beans with black beans for a different flavor profile. This easy Crock-Pot Mexican Chili is also an excellent base for creating dishes like Mexican Taco Pie.
Serving Suggestions
Serve this hearty chili hot with Frito Scoops or saltines for a satisfying crunch. Pair it with a side of Mexican Corn Bread With Beef or a fresh green salad for a complete meal. For a fun twist, consider topping each serving with shredded cheese, sour cream, or diced avocado to enhance the flavor. This chili also makes a great filling for burritos or tacos.
Storage & Reheating
Store any leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally, or microwave in short bursts until heated through. You can also freeze it for up to 3 months; just ensure it’s cooled completely before transferring to a freezer-safe container.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Crock-Pot Mexican Chili contains roughly 450 calories, with 21g protein, 47g carbohydrates, and 19g fat. It is an excellent source of protein (42% of the Daily Value), dietary fiber (34% of the Daily Value), and iron (31% of the Daily Value). Note that it is relatively high in sodium, at 1910mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili ahead of time?
Absolutely! This chili actually tastes better the next day as the flavors meld together. You can prepare it a day in advance and store it in the fridge. Just reheat before serving, and feel free to adjust the seasoning if needed.
What can I substitute for ground beef?
For a lighter option, you can use ground turkey or chicken. If you prefer a vegetarian version, try using lentils or a meat substitute like Beyond Meat. Adjust the cooking time as needed to ensure everything is cooked thoroughly.
Is there a way to make this chili spicier?
Yes! You can add diced jalapeños, chopped green chilies, or a dash of hot sauce to the mix. If you like it extra hot, consider using spicy taco seasoning or adding crushed red pepper flakes. Adjust according to your heat preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).