Easy Taco Chili

Serves: 4
Cooking Time: 6-8 hours (low) or 3-5 hours (high)


  • 2 cups frozen chopped onions
  • 1 oz taco seasoning
  • 2 tbsp tomato paste
  • 2 tbsp vegetable oil
  • 1 1/2 tsp garlic powder
  • 15 oz (1 can) black beans, drained & rinsed
  • 15 oz (1 can) tomato sauce
  • 14 1/2 oz (1 can) diced tomatoes
  • 1 tbsp brown sugar
  • 1 slice white bread, torn into quarters
  • 2 tbsp whole mike
  • 1 lbs ground beef (85% lean)
  • salt
  • pepper
  • 1 cup frozen corn


  • Microwave
  • Slow Cooker


  1. Microwave onions, taco seasoning, tomato paste, oil, and garlic powder in bowl. Stir occasionally until onions softened, about 5 minutes. Transfer to slow cooker.
  2. Stir beans, tomato sauce, tomatoes (with juice), and brown sugar into slow cooker.
  3. Mash bread with milk in a large bowl using a fork until a paste is formed. Mix in ground beef and 1/4 tsp pepper, using hands. Stir beef mixture into slow cooker breaking up any large pieces.
  4. Cover and cook until beef tender: 6-8 hours on low, or 3-5 hours on high.
  5. Let chili settle for 5 minutes and remove fat from surface with large spoon. Break up remaining large pieces of beef and stir in corne. Let sit until heated, about 5 minutes.
  6. Season with salt and pepper to serve.

KDC PRO TIP: throw some sour cream and other favorite chili garnishes on top to elevate the bowl!