1 pound bulk Italian sausage
1 jar (26 ounces) spaghetti sauce
1 can (15-1/2 ounces) chili beans
1 can (15 ounces) black beans, rinsed and drained
1 medium onion, peeled and chopped
1/2 teaspoon garlic powder
1/4 cup grated parmesan cheese
1 can (2-1/4 ounces) sliced ripe olives, drained (optional)
Hot cooked pasta
Shredded mozzarella cheese, optional but recommended
In a skillet over medium heat, cook the sausage until no longer pink; drain. Transfer to a slow cooker. Add the next 7 ingredients and mix well. Cover and cook on low for 8-9 hours or until slightly thickened. Stir before serving over pasta. Sprinkle with mozzarella cheese if desired.
1 jar (26 ounces) spaghetti sauce
1 can (15-1/2 ounces) chili beans
1 can (15 ounces) black beans, rinsed and drained
1 medium onion, peeled and chopped
1/2 teaspoon garlic powder
1/4 cup grated parmesan cheese
1 can (2-1/4 ounces) sliced ripe olives, drained (optional)
Hot cooked pasta
Shredded mozzarella cheese, optional but recommended
In a skillet over medium heat, cook the sausage until no longer pink; drain. Transfer to a slow cooker. Add the next 7 ingredients and mix well. Cover and cook on low for 8-9 hours or until slightly thickened. Stir before serving over pasta. Sprinkle with mozzarella cheese if desired.