Italian Chili

By Snoo

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.

Serving size: 1 3/4 cup
Cal 316
Fat 12g
Protein 25g
Carb 28g
Fiber 8
Sodium 947mg

Ingredients

• Ingredients:
• 1 pound ground beef
• 1/2 pound lean 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 (or 1-2 beef broth cubes)
• 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
• 3 tablespoons minced fresh parsley
• Shredded part-skim mozzarella cheese, optional

Preparation

Step 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.

Drain beef mixture; add to the slow cooker. Cover and cook on low for 6 hours or until vegetables are tender.

Add the beans,and parsley. Cover and cook on high for 30 minutes or until vegetables are tender. Sprinkle with cheese if desired.