Chili with Tomato Juice Recipe (1-Hr) – Easy & Hearty
This chili with tomato juice recipe swaps out canned diced or crushed tomatoes for tomato juice, which gives the finished pot a smoother base and a more even, deeply tomato-forward flavor. It’s a straightforward, stovetop chili built around ground beef and beans, simmered just long enough for the flavors to come together.
Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 4 cups tomato juice
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 tablespoon tomato paste
- Salt and black pepper, to taste
- Shredded cheese, sour cream, and chopped green onion, for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 6-7 minutes. Drain excess fat if needed.
- Add the onion and bell pepper to the pot and cook for 4-5 minutes, until softened.
- Stir in the garlic, chili powder, cumin, and smoked paprika, and cook for 1 minute until fragrant.
- Pour in the tomato juice and stir in the tomato paste until dissolved.
- Add the kidney beans and black beans, and stir to combine.
- Bring the chili to a gentle boil, then reduce the heat to low and simmer, uncovered, for 30-35 minutes, stirring occasionally, until it thickens slightly.
- Season with salt and pepper to taste.
- Ladle into bowls and top with shredded cheese, sour cream, and green onion.
Why This Chili with Tomato Juice Works
Tomato juice already has the seeds and skins strained out, which gives this chili a smoother, more consistent texture than versions built on crushed or diced tomatoes. Blooming the chili powder, cumin, and paprika in the pot for a minute before adding any liquid wakes up their flavor, since dry spices develop more depth when they briefly hit hot oil or fat rather than going straight into liquid. The long, uncovered simmer lets some of the tomato juice evaporate, concentrating the flavor and thickening the chili naturally.
Tips for Better Chili
Browning the beef in batches if your pot is crowded helps it develop real color instead of steaming, which adds more flavor to the finished chili. If the chili is thinner than you’d like after simmering, mash a few of the beans against the side of the pot with a spoon to naturally thicken it. Chili almost always tastes better the next day, once the flavors have had time to sit together, so it’s a good make-ahead dish.
Common Mistakes to Avoid
Skipping the step of blooming the spices in the pot and just dumping them into the tomato juice leads to a flatter, less developed flavor. Simmering the chili covered traps steam and keeps it from thickening properly — leave the lid off for most of the cooking time. Adding the beans too early and simmering for a very long time can also break them down into mush, so add them once the base is already flavorful.
What to Serve With It
Cornbread is the classic pairing here, useful for scooping up the last bit of chili from the bowl. A simple side salad balances the richness, and a bowl of tortilla chips on the side works well for scooping if you’d rather skip the spoon.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days — the flavor actually improves after a day or two. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it has thickened too much. This chili freezes well for up to 3 months; thaw overnight in the refrigerator before reheating. That makes this chili with tomato juice an easy one to batch-cook for the week ahead.
Frequently Asked Questions
Can I use ground turkey instead of ground beef? Yes, ground turkey works as a direct substitute and results in a slightly lighter chili. You may want to add an extra tablespoon of olive oil since turkey is leaner than beef.
Is tomato juice the same as V8 or a vegetable juice blend? Plain tomato juice works best here for a clean tomato flavor. A vegetable juice blend can be used in a pinch, but it will shift the flavor slightly toward the other vegetables in the blend.
Can I make this in a slow cooker? Yes, brown the beef and cook the aromatics on the stovetop first, then transfer everything to a slow cooker and cook on low for 6-7 hours or high for 3-4 hours.
How do I make this chili spicier? Add a diced jalapeño with the onion and bell pepper, or stir in cayenne pepper or hot sauce to taste at the end of cooking.
