Italian sausage, basil, and oregano season this slow cooker chili.
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- Makes: 6 servings
- Prep: 20 mins
- Cook: 6 hrs to 8 hrs (low) or 3 to 4 hours (high)
- In a large skillet, cook ground beef, sausage, onion, green pepper, and garlic until meat is brown and vegetables are tender; drain. In a 3-1/2- or 4-quart electric crockery cooker, combine the meat mixture, undrained tomatoes, chickpeas, beans, water, Worcestershire sauce, chili powder, basil, oregano, bottled hot pepper sauce (if desired), and salt.
- Cover; cook on low-heat setting for 6 to 8 hours or cook on high-heat setting for 3 to 4 hours. Serve over hot cooked rice. Top with shredded cheddar cheese and sour cream. Makes 6 to 8 servings.
Nutrition Facts (Italian Chili)
- Per serving:
- 436 kcal cal.,
- 20 g fat
- (7 g sat. fat,
- 72 mg chol.,
- 992 mg sodium,
- 36 g carb.,
- 10 g fiber,
- 29 g pro.
- Percent Daily Values are based on a 2,000 calorie diet