The fourth Thursday of February is approaching and that means National Chili Day! Have you ever tried to put an Italian twist on this Southwestern favorite? Add Italian seasonings and fresh vegetables to create this hearty, slow-cooked dish, and celebrate this fun foodie holiday!
1 lb ground beef or ground turkey
½ lb Italian sausage (Italian turkey sausage can be substituted, too)
1 can (28 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 cup white or yellow onion, diced
1 cup sweet red pepper, diced
1 cup water
½ cup celery, diced
¼ cup beef broth
1 Tbsp chili powder
1 Tbsp Italian seasoning
1 tsp sugar
1 tsp garlic, minced (we’re big garlic lovers – add more if you like!)
½ tsp salt
1 can (16 oz) kidney beans, rinsed and drained
1 cup sliced fresh mushrooms
1 cup diced zucchini
3 Tbsp fresh parsley, minced
Shredded part-skim mozzarella cheese (optional)
In a large skillet, cook beef and sausage over medium until no longer pink. Meanwhile, in a 3 quart slow cooker, combine tomatoes, tomato sauce, onion, red pepper, water, celery, broth, chili powder, Italian season, 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, mushrooms, zucchini and parsley. Cover and cook on high for 30 minutes or until vegetables are tender. Sprinkle with cheese if desired and enjoy!
We invite you to join us at Maggiano’s Little Italy for your next meal out or special event. We also invite you to like us on Facebook, follow us on Instagram, Twitter and Pinterest, and watch us on YouTube for more recipes and ideas.