Ingredients
1 pound ground beef1/2 pound bulk Italian sausage1 can (28 ounces) diced tomatoes1 can (8 ounces) tomato sauce1 cup chopped onion1 cup chopped sweet red pepper1 cup water1/2 cup chopped celery1/4 cup beef broth1 tablespoon chili powder1 tablespoon Italian seasoning1 teaspoon sugar1 teaspoon minced garlic1/2 teaspoon salt1 can (16 ounces) kidney beans, rinsed and drained1 cup sliced fresh mushrooms1 cup diced zucchini3 tablespoons minced fresh parsleyShredded part-skim mozzarella cheese, optional
Preparation
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, mushrooms, zucchini and parsley. Cover and cook on high for 30 minutes or until vegetables are tender. Sprinkle with cheese if desired.
