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Spicy Fajita Chili

You’ll want to serve this with rolls or cornbread to soak up every delicious drop. Like more heat? Just use spicier versions of V8 juice and chili beans.—Cathy Bell, Joplin, Missouri
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    8 servings (2 quarts)

Ingredients

  • 1-1/2 pounds ground pork
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 garlic clove, minced
  • 2 cans (11-1/2 ounces each) V8 juice
  • 1 can (16 ounces) chili beans, undrained
  • 1 can (10 ounces) diced tomatoes and green chiles
  • 2 tablespoons chili powder
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon seasoned pepper
  • Shredded cheddar cheese

Directions

  • In a Dutch oven, cook the pork, onion and peppers over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer.
  • Drain.
  • Stir in the V8 juice, beans, tomatoes, chili powder, seasoned salt and seasoned pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until slightly thickened. Serve with cheese.

  • Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts
1 cup: 273 calories, 13g fat (5g saturated fat), 57mg cholesterol, 782mg sodium, 20g carbohydrate (6g sugars, 6g fiber), 20g protein.

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