Pot Roast Chili

Published: Aug 30, 2011

Yields:

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.

Advertisement - Continue Reading Below

Ingredients

Reserved beef from Pot Roast with Red Wine Sauce Recipe
Vegetables from Pot Roast with Red Wine Sauce Recipe
1 tsp. vegetable oil
2 clove garlic
1 Tbsp. ground cumin
1 tsp. ground cumin
1 tsp. chili powder
2 can no-salt-added black beans
1/4 tsp. salt
chopped fresh cilantro
sour cream
Lime wedges

Directions

1. Step 1Chop reserved beef and vegetables.
2. Step 2Heat vegetable oil, in 5-quart saucepot, on medium. Add garlic, ground 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 4Heat to boiling, then reduce heat to simmer 10 minutes, stirring occasionally.
5. Step 5Serve with chopped fresh cilantro, sour cream, and lime wedges.