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.