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Pot Roast Chili

Pot Roast Chili

Pot Roast Chili by

Pot Roast Chili
After making yesterday’s delicious Slow Cooker Pot Roast here’s a savory soup to use up any leftover’s 🙂
Yield: 6

Pot Roast Chili

Pot Roast Chili by
Pot Roast Chili is the best way I know of to use leftover Pot Roast!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • 2 tablespoon cumin
  • 2 teaspoon chili powder
  • 2 14 oz diced tomatoes
  • 2 15 oz cans black beans, drained and rinsed
  • 1 cup water
  • 2 beef bouillon
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • reserved beef and vegetables, cut into 1/2 inch pieces
  • sour cream and chives for garnish


  1. In a large stock pot over medium high heat oil add garlic, cumin, chili powder and cook 2 minutes; stirring.
  2. Add water and bouillons.
  3. Add black beans, diced tomatoes, and reserved beef and vegetables. Stir.
  4. Add salt and pepper.
  5. Reduce heat to a simmer, cook 10 minutes.
  6. Serve with a dollop of sour cream and diced chives.
  7. Enjoy!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 285Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 688mgCarbohydrates: 42gFiber: 16gSugar: 5gProtein: 19g

Pot Roast Chili by

 Pot Roast Chili is the best way I know of to use leftover Pot Roast!  Oh my… it’s just fabulous 🙂

I hope you all enjoy these back to back recipe- I love getting two dinners out of one!  That’s a super big plus in my little kitchen.



  1. Ruthie, this is the perfect way to use the leftovers and not make them taste like a rerun! Great idea. Thank you.

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