Publisher Photo
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.

Ingredients

  • 2 pounds ground beef
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1 garlic clove, minced
  • 1 can (15 ounces) pinto beans, undrained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 to 2 tablespoons chili powder
  • 1 tablespoon honey
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon Cajun seasoning

Directions

In a Dutch oven, brown beef with onion, green pepper and garlic. Meanwhile, in a blender or food processor, process beans with liquid until smooth. Drain fat from Dutch oven; add the beans and remaining ingredients. Simmer, uncovered, for 35 to 45 minutes. Yield: 6 servings.
Originally published as Cajun Chili in Taste of Home August/September 1995, p47

Nutritional Facts

1 cup: 356 calories, 14g fat (6g saturated fat), 74mg cholesterol, 581mg sodium, 24g carbohydrate (9g sugars, 6g fiber), 32g protein.

  • 2 pounds ground beef
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1 garlic clove, minced
  • 1 can (15 ounces) pinto beans, undrained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 to 2 tablespoons chili powder
  • 1 tablespoon honey
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon Cajun seasoning
  1. In a Dutch oven, brown beef with onion, green pepper and garlic. Meanwhile, in a blender or food processor, process beans with liquid until smooth. Drain fat from Dutch oven; add the beans and remaining ingredients. Simmer, uncovered, for 35 to 45 minutes. Yield: 6 servings.
Originally published as Cajun Chili in Taste of Home August/September 1995, p47

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Reviews forCajun Chili

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Tammy User ID: 8971137 256986
Reviewed Nov. 19, 2016

"Reading this recipe made me not even want to make it being a cajun any one of us knows that we never use pinto beans in a chili a true cajun chili is made with kidney beans."

MY REVIEW
Megneal User ID: 8128964 1659
Reviewed Nov. 29, 2014

"Very good recipe. I altered the recipe just a bit by adding andouille sausage, 2 Tbsp. tomato paste, and substituting the pinto beans for red beans. I served this with oyster crackers that have been crisped up in melted butter and Cajun seasoning. The boys especially loved this and I will definitely be making it again!"

MY REVIEW
VictoriaElaine User ID: 3422096 857
Reviewed May. 18, 2013

"I currently have 4 chili recipes that I love & rotate, but today I wanted to try something different. I adore Cajun-style food, so I decided to give this one a whirl. I'm so glad I did! The seasonings blend together beautifully & the honey adds a bit of sweetness which contrasts nicely with the spiciness. I did make a few minor changes - I used 1 lb of pork sausage & 1 lb of ground beef. I used a can of diced chilis, which I added in with the tomatoes & seasonings. I used a can of chili beans in place of the pinto beans. I would make it exactly the same way next time. Thanks for this recipe - it's such a fun & interesting twist on traditional chili!"

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