How To Make Slow Cooker Taco Spice Chili
This slow cooker taco spice chili is the perfect home-cooked meal for people on the go. Just toss in your meat, spices, and of course, taco seasoning.
Heat oil in a large skillet over medium heat. Once hot, add the ground meat. Cook for 4 minutes, then add 2 Tablespoons of taco seasoning.
Using a wooden spoon, break the meat up as it cooks. Allow it to cook completely for about 4 to 5 more minutes.
Transfer the cooked meat to a 5-quart or larger slow cooker. Add the remaining ingredients including the remaining taco seasoning and except for the quinoa.
Stir everything together until combined. Cook on low for 7 hours or on high for 4 hours.
Stir in the quinoa. Cook for 1 more hour on low or 30 more minutes on high.
Serve chili warm topped with chopped green onion, shredded cheese, and/or sour cream.
Keep leftovers in a large Tupperware in the refrigerator for up to a week. Reheat in the microwave.
- Calories: 300.21kcal
- Fat: 9.04g
- Saturated Fat: 2.02g
- Trans Fat: 0.08g
- Monounsaturated Fat: 3.27g
- Polyunsaturated Fat: 2.77g
- Carbohydrates: 32.92g
- Fiber: 6.88g
- Sugar: 4.86g
- Protein: 22.86g
- Cholesterol: 53.36mg
- Sodium: 697.93mg
- Calcium: 67.24mg
- Potassium: 776.19mg
- Iron: 3.90mg
- Vitamin A: 133.44µg
- Vitamin C: 20.99mg
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