Italian Chili 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 Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Italian Chili cont. 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 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. Drain beef mixture; add to the slow cooker. Cover and cook on low for 6 hours or until Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008

	Italian Chili vegetables are tender. Add the beans, mushrooms, zucchini and parsley. Cover and cook on high for 30 minutes or until vegetables are tender. Serve with cheese if desired. Yield: 6 servings. Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008