Mexican

Slow-Cooker Taco Chili is for Soup.

Slow-Cooker Taco Chili takes 15 minutes to prepare.

Slow-Cooker Taco Chili takes 480 minutes to cook.

Slow-Cooker Taco Chili makes 16 servings.

The ingredients for Slow-Cooker Taco Chili are:

2 cups dried beans
2 quarts water
1.5 lbs lean ground beef
1 pkg (1.25 oz) taco seasoning
1 bag (14 oz) frozen chopped onions and peppers
1 can (28 oz) crushed tomatoes
1.5 cups chunky salsa
1 t. garlic powder
.5 t black pepper
1.5 t ground cumin
2 t chili powder
1 t paprika

Here is how you make Slow-Cooker Taco Chili:

Place beans and water in slow cooker, set on high. Crumble ground beef into a skillet, and brown. Drain off any fat, and add to beans. Add frozen vegetables and taco seasoning. Cook on high for 1 hour. Add remaining ingredients, stir well to combine. Turn slow cooker to low and let it go for another 6 to 7 hours. This makes a HUGE batch, plenty for a large gathering or leftovers.Number of Servings: 16Recipe submitted by SparkPeople user 19PINKY67.

The nutritional information for Slow-Cooker Taco Chili is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 175.9

• Total Fat: 3.2 g
• Cholesterol: 24.4 mg
• Sodium: 464.3 mg
• Total Carbs: 22.6 g
• Dietary Fiber: 7.5 g
• Protein: 15.3 g

Slow-Cooker Taco Chili is Mexican cuisine.

The dietary needs meet for Slow-Cooker Taco Chili is Low Carb