Categories: soup- stew- chili

Ingredients

• 1 lb. extra-lean ground beef
• 1 cup sliced turkey pepperoni (3oz.)
• Vegetable cooing spray
• 1 cup sliced fresh spray
• 1 cup sliced fresh mushrooms
• 1 green bell pepper, seeded and chopped
• 1 bunch green onions, chopped
• 2 garlic cloves, minced
• 1 tsp. olive oil
• 2 Tbsp. tomato paste
• 1 (28 oz.) can crushed tomatoes
• 4 cups low-sodium fat-free chicken broth
• 1 Tbsp. chopped fresh or 1 tsp. dried basil
• 1 Tbsp. chopped fresh or 1 tsp. dried oregano
• 1 tsp. freshly ground pepper
• Garnishes: sliced fresh basil, shredded Parmesan cheese
• Parmesan Toast Points (optional)

Directions

1. Cook ground beef and pepperoni in a Dutch oven coated with cooking spray over medium-high heat 8 minutes or until beef crumbles and is no longer pink. Rinse and drain beef mixture.
2. Saute mushrooms and next 3 ingredients in hot oil in Dutch oven 5 minutes. Stir in beff mixture, tomato paste, and next 5 ingredients. Bring to a boil; reduce heat, and simmer 30 minutes. If desired, garnish and serve with Parmesan Toast Points.

3. makes 10 cups

4. parmesan Toast Points: Cut 1 small sourdough loaf into thin wedges. Arrange wedges on a baking sheet. Sprinkle evenly with shredded Parmesan cheese. Bake at 400 degrees for 5 minutes.

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