2 (14.5-oz.) cans diced tomatoes with green pepper, celery, and onion
2 (8-oz.) cans tomato sauce
1 small onion, diced
1 green bell pepper, diced
2 small zucchini, diced
How to Make It
Remove casings from sausage, and discard; brown sausage and ground beef in a Dutch oven over medium-high heat, stirring often, 4 to 5 minutes or until beef crumbles and is no longer pink; drain well. Return beef to Dutch oven; sprinkle evenly with seasoning mix, and sauté 1 minute over medium-high heat.
Stir in diced tomatoes and remaining ingredients; bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes. Serve chili over hot cooked spaghetti noodles tossed with olive oil and chopped fresh cilantro.