Easy Tomato Kidney Bean Roast Beef Chili Soup
A hearty, warming soup that transforms leftover roast beef into a satisfying meal with kidney beans, diced tomatoes, and aromatic spices. The chipotle chili powder and adobo sauce add smoky depth while paprika and cumin provide classic chili flavors. Perfect for cold weeknight dinners or weekend lunches when you want something filling and flavorful. This version stands out by using leftover roast beef instead of ground meat, creating tender chunks that absorb the rich tomato-based broth beautifully.
Ingredients
- 2 tablespoons canola or peanut oil
- 1 medium red onion, diced
- 6 cloves garlic, minced
- ½ sweet red pepper, finely diced
- 1 stalk celery, finely diced
- 2 tablespoons chili powder
- 1 tsp cayenne pepper(optional)
- 1 ½ tsp ground cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground coriander
- 1 tsp oregano, preferably Mexican
- ¼ tsp thyme
- allspice
- cloves
- 1 tsp arrowroot powder, cornstarch, or all purpose flourcornstarch or all purpose flour1:1dietary
same thickening power
- 1 tablespoon canned chipotle chile in adobo sauce, mincedregular chili powder1 tspheat
less smoky flavor
- 2 tablespoons tomato paste
- 1 14.5 ounce can diced tomatoes, plain, or with oregano and basil
- 2 8 ounce cans tomato sauce
- 1 14.5 ounce beef broth
- 1 16 ounce can kidney beans, drained and rinsed
- 8 ounces cooked leftover roast beef, cut into 1/2 inch diceground beef1 lbcomfort
brown first
- fresh chopped parsley or cilantro
Instructions
- 1
Heat oil in a 3 or 4 quart sauce pan
- 2
Add onions, garlic, red pepper, and celery and cook over medium low heat until onions are tender
- 3
Add chili powder, cayenne, cumin, paprika, garlic powder, onion powder, coriander, oregano, thyme, allspice, cloves, and arrowroot powder
- 4
Cook stirring constantly until mixture thickens for about one to two minutes
- 5
Add chipotle chiles, tomato paste, diced tomatoes, tomato sauce, and beef broth
- 6
Bring mixture to a simmer and let cook for about 10 minutes
- 7
Add beans and roast beef and simmer until heated through
- 8
Garnish with cilantro or parsley
Tips
Blend a whole can of chipotle chiles in adobo and store leftovers in the refrigerator for easy use in future recipes.
For a heartier soup, garnish with grated cheddar cheese and sour cream along with the fresh herbs.
Good to Know
Refrigerate for up to 3 days in airtight container
Can be made 1-2 days ahead, flavors improve with time
Serve hot with crusty bread or cornbread
Common Mistakes
Add beans and meat at the end to avoid overcooking and mushy texture
Substitutions
same thickening power
less smoky flavor
FAQ
Can I use fresh tomatoes instead of canned?
Yes, use about 3-4 large tomatoes, peeled and diced, but canned tomatoes provide better consistency and flavor for soup.
How long will this soup keep in the refrigerator?
Store covered in the refrigerator for up to 3 days. The flavors actually improve after the first day.
Can I freeze this chili soup?
Yes, freeze for up to 3 months in freezer-safe containers. Thaw overnight in refrigerator and reheat gently.