Left Over Pot Roast Chili – Kid Friendly Things To Do .com

Oh wow! This is such great chili! I abandoned the way I’ve made chili for years, and converted to Sandra Lee’s Southwest beef, and black bean chili! I have only made a couple of teensy, weensy changes. Here’s the recipe:

You’ll Need:

  • 1 T olive oil
  • 1 sweet onion – diced
  • 1 t garlic powder
  • 1 28 oz. can of diced tomatoes
  • 1 14 oz. can of stewed tomatoes
  • Left over pot roast – from Sunday’s pot roast 🙂 – cubed
  • 1 – 15 oz. – can of drained black beans
  • 1 can (15 oz. – of light red kidney beans
  • 1 can of mild chili beans – 15 oz. in chili sauce
  • 2 T chili powder
  • 2 cups of water
  • 1/2 T salt
  • ground pepper to taste
  • Optional: Shredded Cheddar Cheese, and Sour Cream

On to the good stuff:


  • Heat oil in a large saucepan, over medium heat
  • Add the onions, and cook until tender – about 5 minutes
  • Stir in the garlic, and cook another minute
  • Add the tomatoes, black beans, kidney beans, chili beans, chili powder, and water – mix well
  • Add the roast 
  • Bring to a boil, then reduce the heat to a simmer
  • Simmer for about 30 minutes
  • Add the salt and pepper
  • Serve with your favorite toppings like cheese, and sour cream

~ Melissa – KidFriendlyThingsToDo.com

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  1. Amy Berbert

    Which step adds the leftover roast?

    • So sorry. I needed to check over this recipe better and obviously update it. 🙂 Thank you for bringing it to my attention. Stir the cubed roast in after you have mixed the beans, spices and water.

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