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Southwest Chili con Carne


  • 1/2 pound lean ground beef (90% lean)
  • 1-1/2 cups reduced-sodium tomato juice
  • 3/4 cup kidney beans, rinsed and drained
  • 2 tablespoons chopped onion
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon minced garlic
  • 2 to 3 drops hot pepper sauce
  • Thinly sliced green onion, optional


  • 1. In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened, stirring occasionally. Garnish with green onion if desired.

Nutrition Facts

1 cup: 299 calories, 8g fat (3g saturated fat), 56mg cholesterol, 346mg sodium, 24g carbohydrate (8g sugars, 6g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch.


Average Rating:
  • zookeeperk
    Dec 31, 1969

    Will be making this again!!

  • CABMamasan
    Oct 7, 2012

    Easy, quick and delicious!

  • patriciakf
    Jan 10, 2011

    I had a crock pot chili recipe that produced unsatisfying results for me. This recipe was similar, so I adjusted the first one with this recipe and it turned out wonderful. I used shredded cheddar cheese as my garnish though. Will definitely make again!

  • MaryHauser
    Nov 13, 2010

    This was excellent! Just what I was looking for!

  • dovenest
    Jan 24, 2010

    I used V -8 in place of the tomato juice, increased the chili powder to 2 teaspoons and the cumin to 1 teaspoon. I omitted the pepper sauce, and served it topped with grated cheese. Excellent.

  • KobiLee123
    Feb 6, 2009

    This recipe was really good and easy to prepare. My one criticism is that in the ingredients, it doesn't specify CANNED kidney beans. I suppose if you thought about it, you probably wouldn't use dried beans when the cook time is 20 minutes, but that's what my husband and I did the first time we prepared it. Notto worry though, it was fine after it simmered for another hour or so. :-)

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