Italian Chili

• 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

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.

ground beef, italian sausage, tomatoes, tomato sauce, onion, sweet red pepper, water, celery, beef broth, chili powder, italian seasoning, sugar, garlic, salt, kidney beans, mushrooms, zucchini, fresh parsley, mozzarella cheese

Taken from www.tasteofhome.com/recipes/italian-chili/ (may not work)