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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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 johnsonville® mild ground 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:
1. 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.
2. Drain beef mixture; add to the slow cooker. Cover and cook on low for 6 hours or until vegetables are tender.
3. 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.
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