Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Italian Chili




Source of Recipe


nevadasmama






List of Ingredients



• 1 pound ground beef
  
• 1/2 pound bulk Italian sausage
  
• 1 (28 ounce) can diced tomatoes
  
• 1 (8 ounce) can 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 (16 ounce) can kidney beans, rinsed and drained
  
• 1 cup sliced fresh mushrooms
  
• 1 cup diced zucchini
  
• 3 tablespoons minced fresh parsley
  
• Shredded Mozzarella cheese, optional
  






Instructions



1. In a large skillet, cook beef and sausage over medium heat until no longer pink. Meanwhile, in a 3 quart slow cooker, combine the tomatoes, tomato sauce, onion, red pepper, water, celery, broth, chili powder, Italian seasoning, sugar, garlic and salt.
   
2. Drain beef mixture; add to the slow cooker. Cover and cook on low for 6 hours or until vegetables are tender.Add beans, mushrooms, zucchini and parsley. Cover and cook on high for 30 minutes or until vegetables are tender. Serve with cheese, if desired.
   
3. Yield: 6 servings