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...

Name: Pot Roast Chili...
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 1 tsp olive oil; 2 cloves garlic, minced; 2 Tbsp cumin; 2 tsp chili powder; 2 14 oz diced tomatoes; 2 15 oz cans black beans, drained and rinsed; 1 C water; 2 beef bouillon; 1/2 tsp sea salt; 1/4 tsp pepper; reserved beef and vegetables, cut into 1/2 inch pieces; sour cream and chives for garnish

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

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

Instructions

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

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.

Love,

Ruthie

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Comments

The Contessa (Linda) says

November 17, 2012 at 4:10 pm

Ruthie, this is the perfect way to use the leftovers and not make them taste like a rerun! Great idea. Thank you.
- Ruth says
  
  November 17, 2012 at 5:56 pm
  
  Thanks so much for the fun comment! You’re so cute 🙂 This recipe is a must try!! xoxo~ Ruthie
  - The Contessa(Linda) says
    
    November 17, 2012 at 7:39 pm
    
    Roast for dinner tomorrow. Chile on Tuesday and maybe Wednesday. Perfect pre-T day menu.