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.
Sauté mushrooms and next 3 ingredients in hot oil in Dutch oven 5 minutes. Stir in beef 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.
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I've made this now several times and my family and friends love it. The recipe is simple and easy to do. I like a little more spice and have substituted the crushed tomatoes with Rotel tomatoes with chilies...
This simple recipe was AMAZING! My husband and I loved it and hopefully the leftovers will be even better. We omitted the mushrooms as my husband doesn't like them, and added some dried parsley and rosemary. We served ours with some fresh crusty bread dipped in olive oil and a bottle of shiraz. This is definitely a keeper!
Made this a day ahead and took it camping! It was so tasty!!! Very easy to make and was a nice change instead of having chili! I'm sure it would be great for freezing too! It's in my recipe book for good!
It was good but I think these cheeses are not realy good for body here you can see an other vegetarian recipe that it is realy delicious