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.
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
Reviews
I made this chili for a chili cook off at work and won "Most Unusual Ingredient". I got lots of compliments and I absolutely loved it. I only made one change and took out the sugar. I'm just not a fan of any sweetness in my entrees.
Most excellent! I used green pepper and lots of my own Italian spices- basil, oregano, thyme, and just a pinch of sage, fennel and nutmeg. Used ground buffalo- much leaner, and added a can of chick peas.
Very good recipe! I ended up cooking my vegetables on high a little closer to an hour or so until they were tender.
I used ground turkey and Italian turkey sausage to make it healthy. It turned out really good.
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