Slow Cooker Taco Ranch Chili

This hearty and zesty chili is full of ground beef, beans, and plenty of shredded cheese.

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Prep Time: 15

Cook Time: 4

Servings:

Calories: 312kcal

Ingredients

Taco Ranch Chili

1 pound lean ground beef
1 small yellow onion diced
2 cups chicken broth
1 can (11.75 ounces) diced tomatoes with green chilies (Rotel)
1 can (16 ounces tomato sauce
1 can (8 ounces) tomato sauce
1 can (15 ounces) pinto beans drained then rinsed
1 can (15 ounces) black beans drained then rinsed
1 packet (1 ounce) taco seasoning
1 packet (1 ounce) ranch dressing seasoning mix
1/4 teaspoon chili powder
1/4 teaspoon ground cumin

Taco Toppings

shredded cheddar cheese
tortilla chips or strips
sour cream
green onion

Instructions

In a large skillet, cook and crumble ground beef and onion together until beef is no longer pink. Drain grease.
Spray the insert of a large slow cooker (I use a 7 quart). Add cooked beef and onion into crock pot, and then add all the other remaining ingredients (except the toppings). Stir together. Cover with lid.
Cook on low heat for 6 hours OR on high heat for 3 to 4 hours. Serve with all your favorite toppings and enjoy!

Notes

FREEZER INSTRUCTIONS: Prepare and cook chili according to directions above. Let cool, then place chili in a jumbo-size freezer ziplock bag. Freeze up to 2 months.

To reheat: place the frozen bag of chili in the fridge to thaw. Once thawed, place in a large pot and cook over medium-high heat until heated through.

Nutrition

Serving: 1 serving (without toppings) | Calories: 312kcal | Carbohydrates: 35g | Protein: 25g | Fat: 5g

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