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Spicy Fajita Chili Recipe

Spicy Fajita Chili Recipe photo by Taste of Home

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You’ll want to serve this with rolls or corn bread to soak up every delicious drop. Like more heat? Just use spicier versions of V8 juice and chili beans.—Cathy Bell, Joplin, Missouri

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Spicy Fajita Chili Recipe

Prep: 15 min. Cook: 30 min.

Yield: 8 Servings

15 30 45

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 chilies
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. Yield: 8 servings (2 quarts).

Nutritional Facts 1 cup (calculated without cheese) equals 273 calories, 13 g fat (5 g saturated fat), 57 mg cholesterol, 782 mg sodium, 20 g carbohydrate, 6 g fiber, 20 g protein.

Originally published as Spicy Fajita Chili in Simple & Delicious October/November 2010, p37

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Spicy Fajita Chili

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Reviewed on May. 29, 2011 by danies

Very easy and quick very taste very good. I will make it always

Reviewed on Mar. 30, 2011 by kirbijo

My husband rarely eats leftovers but I swear I think he would eat this for a whole week straight! I have to at least half the chili powder in it because I don't care for spicy food but even half still gives it a kick. Wonderful recipe, we love it.

Reviewed on Nov. 01, 2010 by HairPlus

I won a chili cook-off in our town with this recipe. I did add cumin and substituted black beans for half of the chili beans when I doubled the recipe.