8 ounces light Italian sausage (I used Jennie-O turkey sausage patties)
1 1/2 lbs. extra lean ground beef (I used extra lean ground turkey)
1 cup chopped onions
2 tsp minced garlic
1 can (19 ounce) no salt added diced tomatoes, undrained
1 can (19 ounce) no salt added red kidney beans, drained and rinsed
1 can (19 ounce) no salt added navy beans or black beans, drained and rinsed
1 can reduced sodium beef broth, undiluted
1 can (5.5 ounce) tomato paste
1 1/2 cups chopped celery
1 cup medium salsa
1 1/2 T chili powder
2 tsp dried Italian seasoning
1 1/2 tsp ground cumin
2 T minced fresh cilantro or parsley (optional)
Remove casing from sausage and break into small pieces in large, nonstick skillet. Add ground beef, onions and garlic. Cook and stir over medium high heat until meat is no longer pink. Drain liquid/fat from skillet and transfer meat mixture to a slow cooker.
Add remaining ingredients, except cilantro, to slow cooker. Mix well. Cover and cook on low heat setting for about 5 hours. Stir in cilantro before serving, if desired.
This smelled so good good while cooking! Tasted great...served it with multi-grain saltine crackers and fat free sour cream.