This is a recipe I have been making for quite a long time. When the kids were little, they would request this every time they had friends over. When I had the non-mushroom lovers over I would shop the mushrooms super fine and they never noticed them in there. Top this with your favorite chili toppings.
1 pound GF Italian sausage, casing removed
1 onion, chopped
4 cloves garlic minced
1 cup frozen diced bell pepper
4 ounces sliced GF pepperoni
4 ounces chopped mushroom
1/2 cup pickled pimiento stuffed green olives, minced
2 (680 ml) cans GF Italian tomato pasta sauce
1 (19 ounce) can kidney beans
2 tablespoon parmesan cheese
1/2 teaspoon oregano
1/2 teaspoon salt
Hot pepper flakes to taste (optional)
4 to 6 ounces shredded mozzarella cheese, to top with (optional)
Cook the onion and sausage together in a skillet, breaking the sausage apart until no longer pink; drain and pour into crock-pot.
Add the garlic, bell pepper, pepperoni, mushroom, olives, pasta sauce, kidney beans, parmesan cheese, oregano, salt and hot pepper flakes if using; cook over high heat for 4 hours.
Ladle into bowls and top with cheese if using.Enjoy!
*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.