Toss & Go Homemade Chili
This Toss & Go Homemade Chili is one of my absolute favorite crockpot meals. It’s hearty, comforting, and budget-friendly – exactly the kind of recipe you want on days when life is busy, and dinner feels like one more thing on the to-do list.
What I love most is how fast it comes together. You’ll brown your ground beef or turkey, toss everything in, and your crockpot does the rest. In about 20 minutes of prep, you’re rewarded with a big cozy pot of chili that tastes like you spent all day on it.
This recipe is perfect for busy nights, broke-and-busy weeks, or anytime you want something warm and satisfying without spending a fortune or hovering over the stove.
What You’ll Need
- Large skillet
- Cutting board
- Sharp knife to chop your onion
- Measuring cups and spoons
- Slow cooker / crockpot
- Mixing spoon & serving ladle
Recipe Overview
Prep Time: 15-20 Minutes
Cook Time: 3-4 hours (crockpot, on low)
Total Time: 3 hours 30 minutes – 4 hours 30 minutes
Servings: 6-8 bowls
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Recipe:
Ingredients
2 lbs. lean ground beef (or substitute with ground turkey, but the flavor will change slightly)
1 carton of beef broth (32 oz)
1 can cannellini beans, rinsed & drained
1 can red kidney beans, rinsed & drained
2.5-3 cartons of Pomi strained tomatoes, * I like Pomi because it’s clean and very low sodium. If you wanted a more budget-friendly version, use 2-3 cans of plain tomato sauce (16 oz each)
1/2 diced yellow onion
1 can diced green chilies
3 tsp chili powder
1 tsp ground cumin
1/4 tsp smoked paprika
Dash of garlic powder, cayenne pepper, ground black pepper, & salt.
💡Pro Tip: save even more time using a chili seasoning packet.
Instructions
1. Prep your crockpot:
Set it to low heat, and add in the rinsed beans, diced onion, green chilies, and Pomi sauce or (tomato sauce), and seasonings.
2. Brown the meat:
In a skillet over medium-high heat, add the ground beef and a splash of beef broth, break it up as it cooks until fully browned.
3. Combine everything:
Transfer the cooked meat into your crockpot and stir well.
Add about 1 cup of beef broth to thin it slightly. Save the rest the rest in case you want to adjust consistency later.
4. Cook:
Cover and cook on low for 3-4 hours, stirring occasionally if you’re home. Avoid lifting the lid to your crockpot too frequently as this slows the cooking process.
5. Finish:
Reduce heat to warm until ready to serve.
Serve with sour cream, shredded cheese, and a side of tortilla chips.
Substitutions & Variations
- Thicker chili: Use less broth & cook uncovered for the last 20 minutes.
- Protein: swap ground beef for ground turkey (leaner option)
- For more heat, add 1/2 tsp crushed red pepper or a spicy chili powder.
- Beans: Use whatever beans you have – black beans, pinto beans, or navy beans work great
- Leftovers: This recipe freezes beautifully – store for up to 3 months frozen in airtight containers or freeze flat in Ziplock bags to save room in your freezer.
- Tomatoes: Pomi is clean and flavorful, but plain canned tomato sauce works perfectly if you’re on a tight budget.
- Sweeter Chili: Add 1/2 tablespoon brown sugar (great for picky eaters)
💚 Why You’ll Love This Toss & Go Chili
It’s truly effortless. Once your meat is browned, everything else gets tossed straight into the crockpot. Zero babysitting required.
Budget-friendly and pantry-friendly. Most ingredients are items you probably already have on hand.
Feeds a crowd or makes amazing leftovers. Chili only gets better the next day.
Full of rich, cozy flavor. Even though it’s a simple recipe, it tastes like it simmered all afternoon.
Endlessly customizable. Add heat, make it milder, swap the beans—this recipe works with whatever you have.
Perfect for busy nights. Prep takes under 20 minutes, then your slow cooker does the rest.
Serving Suggestions
This chili is so cozy, hearty, and goes with just about anything. Here are a few of my favorite ways to serve it:
- With toppings, shredded cheese, a dollop of sour cream, diced jalapenos, or some green onions
- Over a bed of nachos with a dollop of sour cream for dipping
- Over rice or a baked potato topped with shredded cheese & sour cream
- With a side of warm baked cornbread and tortilla chips
Storage & Reheating
This Chili keeps beautifully, which makes it great for leftovers, meal prep, of freezing.
- Refrigerator: Store in an airtight container for 3-4 days
- Freezer: Freeze for up to 3 months. Chili actually freezes incredibly well and reheats without losing flavor. If you want to save space in your freezer you can portion your leftover chili in freezer safe Ziplock bags and lay flat to freeze. Once frozen store upright or flat, whichever works best for your space.
- Reheating: Warm on the stovetop over medium heat or microwave in short intervals, stirring occasionally.
- If it thickens: Add a splash of broth or water to bring it bat to your preferred consistency
This is one of those meals that somehow tastes even better the next day as the flavors continue to meld.
Final Thoughts
This is one of the fastest and most delicious meals in my rotation, let me know if you try it! I would love to hear about any changes you made and how it turned out for you. This will typically leave you with a lot of leftovers because it is quite filling, consider using them on nachos for movie night!
Hey Ivy 💚
Check out my 5 Cozy Crockpot Dinners for Busy Weeknights post for easy budget-friendly recipes!