Easy Tomato, Kidney Bean, and Roast Beef Chili Soup

This tomato, kidney bean, and roast beef chili soup is perfect for using leftover roast beef or brisket. 

The first time I made this Tomato, Kidney Bean, and Roast Beef Chili Soup because I had some leftover roast beef, and I wanted something to go with these wonderful savory corn muffins. 

This soup was perfect! 

Since then, I've made it several times, both with leftover roast beef as well as a slow cooker brisket (which I made specifically for this soup). 

This is one of those "raid your pantry" kind of recipes that could turn out right, or.. not! I raided my pantry for herbs, spices, beans, canned tomatoes, and chipotle chiles (these are a staple in my house) and threw this soup together. 

Even though Mr. Kitchen does not always adore my penchant for extra spicy food, he loved this soup. 

I first made this soup with leftover Christmas dinner roast beef. I've also used this slow roasted roast beef recipe for the beef. Actually, any leftover roast beef would work for this recipe. This soup is hearty, and will warm you up on a cold day. It's super easy to make, it's great for a crowd, and makes great leftovers.

Ingredients in this Chili Soup:

Fresh Produce: Red onion, garlic, sweet red peppers, and celery. 

Pantry Ingredients: Canola or peanut oil, canned kidney beans, beef broth, canned tomato sauce, canned diced tomatoes, tomato paste, canned chipotle chiles in adobo sauce, as well as a thickener such as arrowroot powder, cornstarch, or flour. 

Herbs and Spices: Chili powder, cayenne pepper, ground cumin, paprika, garlic powder, onion powder, ground coriander, oregano, thyme, allspice, and cloves. 

Beef: You can use any leftover beef you have on hand, including roast beef or brisket. You'll need 8 to 12 ounces of cooked leftover roast beef (or more, to taste) cut into 1/2 inch dice.

Make-ahead and Leftovers:

This soup is super easy to make in advance, and will be just as delicious the next day. 

Comforting Chili Recipes

• Chili Cheese Fries from Art of Natural Living
• Easy Tomato, Kidney Bean, and Roast Beef Chili Soup from Karen's Kitchen Stories
• Mole Chili from A Kitchen Hoor's Adventures
• Tommy's Chili Copycat from That Recipe
• Turkey and Quinoa Chili from Jen Around the World
• White Bean Chicken Chili with Hominy from The Spiffy Cookie

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Easy Tomato, Kidney Bean, and Roast Beef Chili Soup

Yield: 4 servings

Author: Karen's Kitchen Stories

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

This tomato, kidney bean, and roast beef chili soup is perfect for using leftover roast beef or brisket.

Ingredients

• 2 tablespoons canola or peanut oil
• 1 medium red onion, diced
• 6 cloves garlic, minced
• 1/2 sweet red pepper, finely diced
• 1 celery stalk, finely diced
• 2 tablespoons chili powder (I used chipotle chili powder)
• 1 tsp cayenne pepper, optional
• 1 1/2 tsp ground cumin
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground coriander
• 1 tsp oregano (preferably Mexican)
• 1/4 tsp thyme
• Pinch of allspice
• Pinch of cloves
• 1 tsp arrowroot powder, cornstarch, or all purpose flour
• 1 tablespoon minced canned chipotle chile in adobo sauce (I usually blend the whole can and keep the leftovers in the refrigerator)
• 2 tablespoons tomato paste
• 1 14.5 ounce can diced tomatoes (plain, or with oregano and basil)
• 2 eight ounce cans tomato sauce
• 1 14.5 ounce beef broth
• 1 16 ounce can of kidney beans, drained and rinsed
• 8 to 12 ounces of cooked leftover roast beef (or more, to taste) cut into 1/2 inch dice.
• Fresh chopped parsley or cilantro.

Instructions

1. Heat the oil in a 3 or 4 quart sauce pan. Add the onions, garlic, red pepper, and celery, and cook over medium low heat until the onions are tender.
2. Add the chili powder, cayenne, cumin, paprika, garlic powder, onion powder, coriander, oregano, thyme, allspice, cloves, and arrowroot powder. Cook, stirring constantly, until the mixture thickens, about one to two minutes.
3. Add the chipotle chiles, tomato paste, diced tomatoes, tomato sauce, and the beef broth. Bring the mixture to a simmer and let cook for about 10 minutes.
4. Add the beans and roast beef and simmer until heated through.
5. Garnish with cilantro or parsley. For a heartier soup, garnish with grated cheddar cheese and/or sour cream.

Nutrition Facts

Calories

337

Fat (grams)

12 g

Sat. Fat (grams)

2 g

Carbs (grams)

37 g

Fiber (grams)

12 g

Net carbs

25 g

Sugar (grams)

10 g

Protein (grams)

26 g

Cholesterol (grams)

40 mg

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Updated post, originally published February, 2016, updated September, 2024.