Italian Chili Recipe

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Italian Chili Recipe photo by Taste of Home

Italian Chili Recipe

Read Reviews

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.

Recommended: 20 Scrumptious Healthy Soups from Your Slow Cooker

MAKES:

6 servings

TOTAL TIME:

Prep: 20 min. Cook: 6-1/2 hours

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VERIFIED BY Taste of Home Test Kitchen

MAKES:

6 servings

TOTAL TIME:

Prep: 20 min. Cook: 6-1/2 hours

Ingredients

1 pound ground beef
1/2 pound Johnsonville® Ground Mild 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.
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.

Originally published as Italian Chili in Simple & Delicious November/December 2006, p43

Nutritional Facts

1-3/4 cups: 316 calories, 12g fat (5g saturated fat), 52mg cholesterol, 947mg sodium, 28g carbohydrate (10g sugars, 8g fiber), 25g protein.

1 pound ground beef
1/2 pound Johnsonville® Ground Mild 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. 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. Sprinkle with cheese if desired. Yield: 6 servings.

Originally published as Italian Chili in Simple & Delicious November/December 2006, p43

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