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Spicy Fajita Chili

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
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    8 servings (2 quarts)


  • 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


  • 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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Average Rating:
  • justmbeth
    Sep 18, 2017

    Delicious! My "normal" chili uses beef so I liked the variation of using pork. It didn't quite have a fajita flavor but it was scrumptious nonetheless. Let it simmer a bit longer if you have the time.0

  • No_Time_To_Cook
    Mar 9, 2014

    Excellent! It was so easy to make ... loved the flavor; just the right amount of spice!

  • TeresaWitt
    Feb 22, 2014

    Very easy to make and quite tasty! It lives up to its spicy name.

  • angieact1
    Feb 22, 2014

    So tasty and easy. We all loved it! Will make again!

  • danies
    May 29, 2011

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

  • kirbijo
    Mar 30, 2011

    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.

  • HairPlus
    Nov 1, 2010

    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.