Italian Chili

By nurseliz

Ingredients

• 1 pound
• lean ground beef
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• 1/2 pound
• bulk Italian sausage
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• 1 cup
• chopped onion
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• 1 cup
• chopped green sweet pepper
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• 3 cloves
• garlic, minced
• 1 28-ounce can
• Italian-style tomatoes, cut up
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• 1 15-ounce can
• chickpeas (garbanzo beans), rinsed and drained
• 1 15-ounce can
• light red kidney beans, rinsed and drained
• 1 cup
• water
• 3 tablespoons
• Worcestershire sauce
• 2 to 3 tablespoons
• chili powder
• 2 teaspoons
• dried basil, crushed
• 2 teaspoons
• dried oregano, crushed
• 1/2 teaspoon
• bottled hot pepper sauce (optional)
• 1/4 teaspoon
• salt
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• Hot cooked rice
• Shredded cheddar cheese
• Dairy sour cream

Preparation

Step 1

1.
In a large skillet, cook ground beef, sausage, onion, green pepper, and garlic until meat is brown and vegetables are tender; drain. In a 3-1/2- or 4-quart electric crockery cooker, combine the meat mixture, undrained tomatoes, chickpeas, beans, water, Worcestershire sauce, chili powder, basil, oregano, bottled hot pepper sauce (if desired), and salt.
2.
Cover; cook on low-heat setting for 6 to 8 hours or cook on high-heat setting for 3 to 4 hours. Serve over hot cooked rice. Top with shredded cheddar cheese and sour cream. Makes 6 to 8 servings.

Nutrition information
Calories 436, Total Fat 20 g, Saturated Fat 7 g, Cholesterol 72 mg, Sodium 992 mg, Carbohydrate 36 g, Fiber 10 g, Protein 29 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1, Starch 2, Medium-Fat Meat 3, Fat .5. Percent Daily Values are based on a 2,000 calorie diet