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Italian Chili

Italian Chili
By adding Italian seasoning and fresh veggies, our Test Kitchen put an Italian spin on traditional Southwestern-style chili and created this slow-simmered hearty dish.
6 ServingsPrep: 20 min. Cook: 6-1/2 hours

Ingredients

  • 1 pound ground beef
  • 1/2 pound bulk Italian sausage
  • 1 can (28 ounces) diced tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1 cup chopped onion
  • 1 cup chopped sweet red pepper
  • 1 cup water
  • 1/2 cup chopped celery
  • 1/4 cup beef broth
  • 1 tablespoon chili powder
  • 1 tablespoon Italian seasoning
  • 1 teaspoon sugar
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 cup sliced fresh mushrooms
  • 1 cup diced zucchini
  • 3 tablespoons minced fresh parsley
  • Shredded part-skim mozzarella cheese, optional

Directions

  • In a large skillet, cook beef and sausage over medium heat until no
  • longer pink. Meanwhile, in a 3-qt. slow cooker, combine the
  • tomatoes, tomato sauce, onion, red pepper, water, celery, broth,
  • chili powder, Italian seasoning, sugar, garlic and salt.
© Taste of Home 2013

2 of 2

Italian Chili (continued)

Directions (continued)

  • Drain beef mixture; add to the slow cooker. Cover and cook on low for
  • 6 hours or until vegetables are tender.
  • Add the beans, mushrooms, zucchini and parsley. Cover and cook on
  • high for 30 minutes or until vegetables are tender. Sprinkle with
  • cheese if desired. Yield: 6 servings.
Nutrition Facts: 1 serving (1-3/4 cups) equals 316 calories, 12 g fat (5 g saturated fat), 52 mg cholesterol, 947 mg sodium, 28 g carbohydrate, 8 g fiber, 25 g protein.
© Taste of Home 2013