Leftover Meatloaf Chili
Transform your weeknight dinners with this hearty and flavorful Leftover Meatloaf Chili, the ultimate way to give new life to yesterday's meatloaf! This quick and easy recipe combines crumbled meatloaf, savory spices, and a medley of beans in a rich tomato base, creating a robust and comforting dish that's ready in just 40 minutes. Packed with bold flavors from chili powder, cumin, and paprika, this dish is a perfect balance of smoky, spicy, and savory. Serve it piping hot with optional toppings like sour cream, shredded cheese, and fresh cilantro for a customizable touch, and pair with crunchy tortilla chips or crusty bread to elevate your meal. Perfect for busy nights, this leftover makeover hits the trifecta of satisfying, simple, and budget-friendly!
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Recipe Information
Ingredients
- 2 cups leftover meatloaf
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 2 cups beef or chicken broth
- 1.5 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- sour cream (for topping, optional)
- shredded cheese (for topping, optional)
- chopped cilantro (for garnish, optional)
- tortilla chips (for serving, optional)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil and heat until shimmering.
Add the diced onion and green bell pepper to the pot. Sauté for about 5 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Crumble the leftover meatloaf into the pot, breaking it up with a wooden spoon. Cook for 2-3 minutes to heat through.
Pour in the crushed tomatoes, drained kidney beans, drained black beans, and beef or chicken broth. Stir to combine.
Add the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Mix well.
Bring the chili to a simmer over medium-high heat. Reduce the heat to low and let it simmer gently for 20-25 minutes, uncovered, stirring occasionally.
Taste the chili and adjust the seasoning, if needed. Add more salt, pepper, or spices based on your preference.
Serve the chili hot in bowls, topped with sour cream, shredded cheese, and chopped cilantro if desired. Pair with tortilla chips or crusty bread for a complete meal.
Nutrition Facts
Calories |
2296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.5 g | 115% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 6569 mg | 286% | |
| Total Carbohydrate | 253.7 g | 92% | |
| Dietary Fiber | 68.4 g | 244% | |
| Total Sugars | 44.1 g | ||
| Protein | 134.3 g | 269% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 874 mg | 67% | |
| Iron | 32.5 mg | 181% | |
| Potassium | 5686 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
