Chili With Tomato Juice
This chili with tomato juice uses 4 cups of tomato juice as the whole liquid base, with ground beef, kidney and black beans and a simple chili powder blend. It simmers uncovered for 30 to 35 minutes, takes about an hour start to finish and makes 6 servings of roughly 1⅓ cups.
Quick answer
Brown 1 lb ground beef to 160°F, cook onion and green pepper, then toast garlic, chili powder, cumin and smoked paprika for 1 minute. Add 4 cups tomato juice, 1 tbsp tomato paste and 2 cans of drained beans and simmer uncovered 30 to 35 minutes, until thickened.
Chili With Tomato Juice
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Chili With Tomato Juice Ingredients
- 1 tbsp olive oil
- 1 lb ground beef (85% lean)
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 4 cups tomato juice
- 1 tbsp tomato paste
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- Salt and black pepper, to taste
- Optional toppings: shredded cheese, sour cream, chopped green onion
How to Make Chili With Tomato Juice
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the beef and cook 6 to 7 minutes, breaking it up, until browned and no pink remains (160°F). Spoon off excess fat.
- Add the onion and bell pepper and cook 4 to 5 minutes, until softened.
- Stir in the garlic, chili powder, cumin and smoked paprika and cook 1 minute, until fragrant.
- Pour in the tomato juice and stir in the tomato paste until dissolved.
- Add the kidney and black beans and bring to a gentle boil.
- Lower the heat and simmer uncovered 30 to 35 minutes, stirring now and then, until the chili thickens.
- Taste and season with salt and pepper. Serve with toppings if you like.
Nutrition Facts
Per serving (1 of 6, about 1⅓ cups) (estimated)
- Calories: 360
- Total fat: 15 g
- Saturated fat: 5 g
- Cholesterol: 50 mg
- Sodium: 990 mg
- Carbohydrates: 33 g
- Fiber: 10 g
- Sugar: 7 g
- Protein: 24 g
Estimated from USDA FoodData Central (SR Legacy) values with salted tomato juice and canned beans with their liquid, so rinsing lowers the sodium and calories somewhat. Toppings and salt to taste are not included. Actual values vary with brands.
Why Tomato Juice Chili Works
Tomato juice gives chili a smooth, evenly tomatoey base with no chunks, and it is already seasoned, so the chili tastes finished after a short simmer. It is thinner than crushed tomatoes or tomato sauce, which is why this recipe simmers uncovered: the extra water cooks off and the chili thickens on its own.
| 1 cup | Calories | Sodium | Texture in chili |
|---|---|---|---|
| Tomato juice, salted (FDC 170458) | 41 | 615 mg | Smooth and thin; needs a longer simmer |
| Crushed tomatoes (FDC 170501) | 77 | 450 mg | Thick with small pieces |
| Tomato sauce (FDC 170054) | 59 | about 1,160 mg | Smooth and thick |
How to Thicken Chili With Tomato Juice
Simmer longer with the lid off; every 10 extra minutes makes a noticeable difference. You can also mash a ladle of beans against the side of the pot, or stir in another tablespoon of tomato paste. A spoonful of masa harina mixed with water is the traditional thickener and adds a light corn flavor.
Watch the Salt in Tomato Juice Chili
Most tomato juice is salted: about 615 mg sodium per cup, according to USDA FoodData Central. With 4 cups in the pot plus canned beans, each bowl has about 990 mg before you add any salt, so taste first and season at the end. Low-sodium tomato juice has the same calories and roughly a tenth of the sodium.
Easy Chili With Tomato Juice Variations
Swap in ground turkey or chicken (cook to 165°F), use pinto beans instead of black, or add a diced jalapeño with the onion. For a brothier, faster soup with similar flavors, try our taco soup. Leftover chili also makes a good filling for tacos and burritos.
Storing and Freezing Chili With Tomato Juice
Cool the chili in shallow containers and refrigerate within 2 hours. FoodSafety.gov gives soups and stews with meat 3 to 4 days in the fridge and 2 to 3 months in the freezer. Reheat until it reaches 165°F, and add a splash of water or juice if it has thickened.
Frequently Asked Questions
Do you put tomato juice in chili?
You can. Tomato juice works as the main liquid, replacing broth and canned tomatoes. It gives a smooth texture and cooks down to a thick chili in about 30 minutes.
How much tomato juice do I need for chili?
About 4 cups for 1 lb of ground beef and 2 cans of beans. Use 3 cups for a thicker chili or 5 for a soupier one.
Can I use V8 instead of tomato juice?
Yes. Vegetable juice works the same way and adds a slightly sweeter, more vegetable flavor. Check the sodium, since some versions are high.
Can I make chili with tomato juice in a slow cooker?
Yes. Brown the beef and vegetables first, then cook everything on low for 6 to 8 hours or high for 3 to 4. Leave the lid ajar for the last 30 minutes if it needs thickening.
Why is my tomato juice chili too thin?
Tomato juice is thinner than other tomato products, so it needs time uncovered. Keep simmering, or mash some of the beans.
Sources
- FoodSafety.gov: Safe minimum internal temperatures
- FoodSafety.gov: Cold food storage charts
- USDA FoodData Central (SR Legacy)
Featured photo: Unsplash
