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Italian Chili

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.
  • Total Time
    Prep: 20 min. Cook: 6-1/2 hours
  • Makes
    6 servings


  • 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


  • 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.
Nutrition Facts
1-3/4 cups: 316 calories, 12g fat (5g saturated fat), 52mg cholesterol, 947mg sodium, 28g carbohydrate (10g sugars, 8g fiber), 25g protein.

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Average Rating:
  • jewels_ks
    Mar 13, 2015

    I made this chili for a chili cook off at work and won "Most Unusual Ingredient". I got lots of compliments and I absolutely loved it. I only made one change and took out the sugar. I'm just not a fan of any sweetness in my entrees.

  • BammieBea
    Oct 6, 2012

    Most excellent! I used green pepper and lots of my own Italian spices- basil, oregano, thyme, and just a pinch of sage, fennel and nutmeg. Used ground buffalo- much leaner, and added a can of chick peas.

  • joniotto
    Mar 12, 2010

    Very good recipe! I ended up cooking my vegetables on high a little closer to an hour or so until they were tender.

  • daisey5
    Feb 2, 2010

    I used ground turkey and Italian turkey sausage to make it healthy. It turned out really good.

  • Deborah
    Jan 5, 2008

    No comment left

  • badkitty1116
    Dec 11, 2007

    No comment left

  • Mark
    Sep 4, 2007

    No comment left