Printable | Taste of Home

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
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.

Printed from tasteofhome.com Oct 7, 2008

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Italian Chili cont.

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 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.