Crockpot Tex-Mex Chili Dish

$Crockpot Tex-Mex chili served with cheese, sour cream, and tortilla chips$

Crockpot Tex-Mex Chili Dish

This Crockpot Tex-Mex Chili Dish is a bold, hearty, and flavor-packed slow cooker meal with a Southwest twist! Made with seasoned ground beef (or turkey), beans, corn, tomatoes, and Tex-Mex spices, it simmers low and slow for a rich, smoky flavor. Perfect for cozy dinners, game day, or meal prep — it’s an easy, crowd-pleasing chili everyone will love!

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Prep Time 10

Cook Time 3

Total Time 3 10

Course Main Course

Cuisine American, American Southern, Tex-Mex

Calories 320 kcal

Ingredients

Main Ingredients:

1 pound ground beef or turkey
1 can black beans drained and rinsed
1 can kidney beans drained and rinsed
1 can corn drained
1 can diced tomatoes with green chilies
1 small onion chopped
2 cloves garlic minced
1 bell pepper diced

Seasonings:

2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and black pepper to taste

Optional Add-Ins:

1 diced jalapeño for heat
½ teaspoon cayenne pepper if you like it spicy
½ cup shredded cheese for serving
Fresh cilantro and lime wedges for topping

Instructions

Brown the Meat

Heat a skillet over medium heat. Add ground beef or turkey and cook until it’s no longer pink. Drain any extra fat. This step adds flavor and prevents grease in the crockpot.

Add Ingredients to the Crockpot

Place the cooked meat into your slow cooker. Add beans, corn, tomatoes, onion, garlic, bell pepper, and all seasonings. Stir well so the spices coat everything evenly.

Cook Low and Slow

Cover and cook on low for 6–8 hours or high for 3–4 hours. The longer it cooks, the deeper the flavors become.

Final Taste Check

Before serving, stir the chili. Taste and adjust salt or spices as needed.

Serve Hot

Ladle the chili into bowls. Top with shredded cheese, sour cream, or sliced jalapeños.

Video

Notes

📝 Notes

Use lean ground beef or turkey to keep it lighter but flavorful.
Add corn, black beans, and diced tomatoes for true Tex-Mex flair.
Mix in taco seasoning and a touch of cumin for smoky depth.
For extra heat, stir in chipotle peppers or jalapeño slices.
Use low-sodium broth and beans to control salt levels.
Serve over rice or with tortilla chips for a heartier meal.
Top with shredded cheese, cilantro, and a squeeze of lime before serving.
Store leftovers up to 4 days in the fridge or freeze for up to 3 months.

🍽️ Nutrition Facts (Per Serving)

Keyword Crockpot Tex-Mex Chili Dish