Taco Chili |Freezer to Slow Cooking


Chili is a fall and winter staple in our house-easy to make, everybody loves it, and it fills you up good. But every now and then we feel the need to mix it up a little and introduce some new flavor- Taco Chili is a great way to get your chili fix with a fresh twist.



  • 1 lb ground beef
  • 1 can corn
  • 1 can black beans
  • 1 can kidney beans
  • 28 oz. can diced tomatoes
  • 14 oz. can tomato puree
  • ½ onion, diced
  • 2 packets taco seasoning mix


Freezer Prep:

  1. Pre brown ground beef, drain all excess grease, cool to room temperature
  2. Label gallon freezer bag with contents, date, and cooking instructions
  3. Open and drain corn, kidney, and black beans- rinse and drain to reduce sodium if desired.
  4. Pour diced tomatoes, tomato puree, corn, kidney beans, onions, and black beans into bag.
  5. Add prepared and cooled ground beef and taco seasoning packets.
  6. Press air from bag and seal well.


  1. Thaw contents of bag -you don’t have to thaw completely, as long as it’s enough to break it up to put in slow cooker you will be good.
  2. Pour bag into slow cooker on low heat and cook for 7-8 hours.
  3. Top with sour cream and shredded cheese.
  4. Serve with several varieties of crackers or tortilla chips.
  5. This chili is also great served over a bowl of rice.

Recipe Card powered by