Source: 300 Slow Cooker Favorites by Donna-Marie Pye
I made this last night and it was a success. I added in some chopped up carrots to up the veggie count (as always). I’m pretty sure you can do this on the stove top and not use a slow cooker, if you want.
1 lb lean ground beef
2 cloves garlic minced
1 can (19 oz) pinto or Romano beans, drained and rinsed
1 can (7.5 oz) pizza sauce
1 can (19 oz) Italian-style stewed tomatoes, with juices
1 can (7.5 oz) tomato sauce
4 oz pepperoni, sliced (and I cut into small pieces)
1 cup sliced mushrooms
1 red bell pepper, finely chopped
1 tsp dried Italian seasoning
1/2 tsp salt
1/2 cup shredded mozzarella cheese
Cook beef and garlic until beef is no longer pink. Transfer to slow cooker.
Add all other ingredients, except for mozzarella cheese. Stir to combine.
Cover and cook.
LOW: 8-10 hours
HIGH: 4-5 hours
Or until hot and bubbling. (Mine took about 2 hours on high )
Spoon chili into bowls and top with mozzarella.
You can substitute equal amounts of ground turkey or chicken for the ground beef.
This dish can be completely assembled up to 24 hours before cooking. Chill cooked meat and vegetables separately then assemble dish and refrigerate overnight in slow cooker stoneware. The next day place stoneware in slow cooker and continue to cook as directed.