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5 from 2 votes

Leftover Roast Beef Chili

Delicious hearty chili that you can use leftover Sunday roast to make
Prep Time10 minutes
Total Time40 minutes
Course: Soup
Cuisine: American
Yield: 8
Calories: 125cal
Author: Melissa

Materials

  • 1 Tbsp. olive oil
  • 1 medium sweet onion - diced
  • 1 tsp. garlic powder
  • 1 28 oz. can of diced tomatoes
  • 1 14 oz. can of stewed tomatoes
  • 2 cups Left over pot roast - from Sunday's pot roast :) - cubed amount will vary
  • 1 15 oz. - can of black beans drained
  • 1 can 15 oz. - of light red kidney beans (drained)
  • 1 15 oz. can of mild chili beans - in chili sauce - do not drain
  • 2 Tbsp. chili powder
  • 2 cups of water
  • ½ Tbsp. of salt
  • ground pepper to taste
  • Optional: Shredded Cheddar Cheese and Sour Cream, Chives

Instructions

  • 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 with the lid on, for about 30 minutes
  • Add the salt and pepper
  • Serve with your favorite toppings like cheese, and sour cream

Notes

nutrition facts are only an estimate 

Nutrition

Serving: 4g | Calories: 125cal | Carbohydrates: 6g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 470mg | Potassium: 326mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1097IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 2mg