Print

Leftover Roast Beef Chili

Ingredients

Scale
  • 1 Tbsp. olive oil
  • 1 sweet onion – diced
  • 1 tsp. 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 πŸ™‚ – cubed
  • 115 oz. – can of black beans (drained)
  • 1 can (15 oz.) – of light red kidney beans (drained)
  • 1 can of mild chili beans – 15 oz. in chili sauce – do not drain
  • 2 Tbsp. chili powder
  • 2 cups of water
  • 1/2 Tbsp. of salt
  • ground pepper to taste
  • Optional: Shredded Cheddar Cheese, and Sour Cream, Chives

Instructions

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

Nutrition