Turn Leftover Pot Roast Into This Hearty Chili for the Ultimate Fall Dinner

Name: Turn Leftover Pot Roast Into This Hearty Chili for the Ultimate Fall Dinner
Total time: 25 min
Yield: 6 serving(s)
Ingredients: Reserved beef, vegetables, and cooking liquid from Pot Roast; 1 tsp. vegetable oil; 2 cloves garlic, pressed; 1 tbsp. plus 1 tsp. ground cumin; 1 tsp. chili powder; 2 15-oz cans no-salt-added black beans, rinsed; Kosher salt; Chopped cilantro, sour cream, and lime wedges for serving

So easy, so delicious.

By The Good Housekeeping Test KitchenPublished: Oct 24, 2026

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Bowl of hearty bean and meat stew garnished with sour cream and fresh herbs on a rustic surface.

Yields:

6 serving(s)

Total Time:

25 mins

Cal/Serv:

380

Leftover pot roast, made easily in your slow cooker with our recipe for Pot Roast with Red Wine Sauce Recipe, adds extra protein and delicious beefy flavor to this spicy black bean chili.

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Ingredients

Reserved beef, vegetables, and cooking liquid from Pot Roast
1 tsp. vegetable oil
2 cloves garlic, pressed
1 Tbsp. plus 1 tsp. ground cumin
1 tsp. chili powder
2 15-oz cans no-salt-added black beans, rinsed
Kosher salt
Chopped cilantro, sour cream, and lime wedges for serving

Directions

1. Step 1Chop reserved beef and vegetables.
2. Step 2Heat oil in 5-quart saucepan on medium. Add garlic, cumin, and chili powder. Cook 2 minutes, stirring.
3. Step 3Stir in black beans, chopped beef and vegetables, reserved cooking liquid, and 1/4 teaspoon salt.
4. Step 4Bring to a boil, then reduce heat to simmer 10 min., stirring occasionally.
5. Step 5Serve with chopped cilantro, sour cream, and lime wedges.