Print Options

Back to Pepperoni Pizza Chili >

Include these items:

Select reviews >

Taste of Home Logo

Pepperoni Pizza Chili

 Pepperoni Pizza Chili
We love this on a chilly day. A big bowl warms you right up, and the leftovers freeze well. I first made this recipe one day when I decided I didn't enjoy making pizza crust—I just put the pizza in a bowl instead! —Marilouise Wyatt Cowen, West Virginia
8 ServingsPrep: 5 min. Cook: 40 min.

Ingredients

  • 1 pound ground turkey or beef
    X
    With Johnsonville Italian Sausage.

    Save Now >

  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) pizza sauce
  • 1 can (14-1/2 ounces) Italian stewed tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1-1/2 cups water
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 1/2 cup chopped green pepper
  • 1 teaspoon pizza seasoning or Italian seasoning
  • 1 teaspoon salt
  • Shredded part-skim mozzarella cheese, optional

Directions

  • In a large saucepan, cook beef over medium heat until no longer pink;
  • drain. Stir in the beans, pizza sauce, tomatoes, tomato sauce,
  • water, pepperoni, green pepper, pizza seasoning and salt. Bring to a
  • boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili
  • reaches desired thickness. Sprinkle with cheese if desired. Yield: 8
  • servings.
Nutritional Facts: 1 serving (1 cup) equals 236 calories, 11 g fat (4 g saturated fat), 38 mg cholesterol, 1,102 mg sodium, 18 g carbohydrate, 5 g fiber, 18 g protein.

2 of 2

Pepperoni Pizza Chili (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.