Spicy Fajita Chili

You’ll want to serve this with rolls or cornbread to soak up every delicious drop. Like more heat? Just use spicier versions of V8 juice and chili beans.

—Cathy Bell, Joplin, MO

Prep: 15 min. • Cook: 30 min. • Makes: 8 servings

• 1 ½ lbs. ground pork
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 1 garlic clove, minced
• 2 cans (11 ½ oz. each) V8 juice
• 1 can (16 oz.) chili beans, undrained
• 1 can (10 oz.) diced tomatoes and green chiles
• 2 Tbsp. chili powder
• 1 tsp. seasoned salt
• ½ tsp. seasoned pepper
• Shredded cheddar cheese

1. 1. In a Dutch oven, cook pork, onion and peppers over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
2. 2. Stir in 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.

1 cup: 273 cal., 13g fat (5g sat. fat), 57mg chol., 782mg sod., 20g carb. (6g sugars, 6g fiber), 20g pro.