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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.



Chef Ruthie

Owners at Cooking With Ruthie
Chef Ruthie is a professionally trained chef who specializes in bringing cuisines, cultures and culinary adventures to your kitchen. Chef Ruthie inspires readers to create in the kitchen, explore the world and find joy in all the many aspects of living!
  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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