Pot Roast Chili

Pot Roast Chili

Pot Roast Chili by whatscookingwithruthie.com

Pot Roast Chili
After making yesterday’s delicious Slow Cooker Pot Roast here’s a savory soup to use up any leftover’s :)

Pot Roast Chili
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 6
  • 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
  • ½ tsp sea salt
  • ¼ tsp pepper
  • reserved beef and vegetables, cut into ½ 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!


Pot Roast Chili by whatscookingwithruthie.com

 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.




  1. November 17, 2012

    Ruthie, this is the perfect way to use the leftovers and not make them taste like a rerun! Great idea. Thank you.

    • November 17, 2012

      Thanks so much for the fun comment! You’re so cute :) This recipe is a must try!! xoxo~ Ruthie

      • November 17, 2012

        Roast for dinner tomorrow. Chile on Tuesday and maybe Wednesday. Perfect pre-T day menu.