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Beef Fajita Chili

Beef Fajita Chili


1 (2 ½ lb.) kg. frozen beef fajita strips (thawed)

1 onion, chopped (yellow or red)

1 green bell pepper, chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

2 medium jalapeno peppers, chopped

1 (46 oz.) can tomato juice

1 (6 oz.) can tomato paste

2 cups beef broth

1 (15 oz.) can black beans, drained

1 (19 oz.) can cannellini beans, drained

1 (15 oz.) can kidney beans, drained

2 (14.5 oz.) can diced tomatoes

2 tablespoons chili powder

1 teaspoon cumin

2 tablespoons dried parsley

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon pepper 

In a large slow cooker, add all ingredients.  Cover and cook on low 6-7 hours.  

Garnish, if desired, with lime wedges, grated cheddar cheese, sour cream, tortilla strips, etc. 


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