Spicy Fajita Chili Recipe

5 7 11
Spicy Fajita Chili Recipe
Spicy Fajita Chili Recipe photo by Taste of Home
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Spicy Fajita Chili Recipe

Read Reviews
5 7 11
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

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

Nutritional Facts

1 cup: 273 calories, 13g fat (5g saturated fat), 57mg cholesterol, 782mg sodium, 20g carbohydrate (6g sugars, 6g fiber), 20g protein.

  • 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
  1. 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.
  2. Drain.
  3. 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).
Originally published as Spicy Fajita Chili in Simple & Delicious October/November 2010, p37

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Reviews forSpicy Fajita Chili

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justmbeth User ID: 1196484 273183
Reviewed 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"

MY REVIEW
No_Time_To_Cook User ID: 6334849 180274
Reviewed Mar. 9, 2014

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

MY REVIEW
TeresaWitt User ID: 4117537 123020
Reviewed Feb. 22, 2014

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

MY REVIEW
angieact1 User ID: 1990802 211994
Reviewed Feb. 22, 2014

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

MY REVIEW
danies User ID: 3598992 211993
Reviewed May. 29, 2011

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

MY REVIEW
kirbijo User ID: 3667086 148321
Reviewed 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."

MY REVIEW
HairPlus User ID: 1346201 121096
Reviewed 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."

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