Best Mushroom Salsa Chili Recipes
MUSHROOM SALSA CHILI
Green, sweet red and yellow peppers give this hearty chili a splash of color. I often fix it for my grandsons. Because they don't like spicy chili, I use mild salsa, but try it with a hotter variety if you prefer. -Richard Rundels, Waverly, Ohio
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 8 servings (3 quarts).
Number Of Ingredients 14
Steps:
- In a large skillet, cook beef and sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 5- or 6-qt. slow cooker., Stir in beans, salsa, tomatoes, onion, tomato sauce, mushrooms, peppers and seasonings. Cook, covered, on low 8-10 hours or until flavors are blended. Add toppings of your choice.
Nutrition Facts :
LOADED MUSHROOM SALSA CHILI
My husband and I love chili and I am a huge fan of mushrooms. We can our own salsa which is what I used in this recipe.
Provided by Dana Ramsey
Categories Chili
Time 3h30m
Number Of Ingredients 19
Steps:
- 1. In a large cast iron kettle cook your beef and sausage over medium heat. Once the meat is semi getting brown add the veggies and turn the heat down and cook the veggies until tender slowly. This will allow the meat and veggies to marry.
- 2. Now once your meat is cooked and veggies are tender, add the beans, tomato sauce, salsa and chipolte peppers with adobo sauce. Mix well. Now add your spices.
- 3. Notes: The salsa I use is my own which I always add lots of corn to my salsa. If you can't find a salsa with added corn, just add either frozen corn or canned corn to the recipe.
- 4. Another Note: This recipe can be done in the crock pot: Brown the beef and sausage over medium heat until no longer pink; drain. Stir in the remaining ingredients and cover and cook on low for 8 hours.
GREEN CHILI MUSHROOM SALSA BUTTER
Steps:
- Place dried Morels in small bowl, covering with water and soaking until soft, about 15 minutes. Drain, reserving soaking liquid and cut in 1/2. If using fresh Morels, wash and cut in 1/2. Heat Olive Oil in a small skillet over medium-high heat. Saute mushrooms ( if using the dried mushrooms, pour reserved liquid over mushrooms, bring to a boil, and cook until dry ). Put Mushrooms in food processor with the Poblanos, Tomatoes, Garlic and Cilantro. Pulse until coarsely chopped. Do not puree. Scrape into a bolw and stir in water and Salt. Taste for seasoning. Melt Butter and pour into mixture Serve with Venison or Steak
MUSHROOM SALSA CHILI RECIPE
Green, sweet red and yellow peppers give this hearty chili a splash of color. I often fix it for my grandsons. Because they don't like spicy chili, I use mild salsa, but try it with a hotter variety if you prefer. -Richard Rundels Waverly, Ohio
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker.
- Stir in the beans, salsa, tomatoes, onion, tomato sauce, mushrooms, peppers and seasonings. Cover and cook on low for 8-10 hours or until flavors are blended. Garnish with cheese, sour cream and green onions if desired.
- Yield: 8 servings.
- Originally published as Mushroom Salsa Chili in Quick Cooking
- January/February 2004, p31
- Nutritional Facts
- 1/2 cups (prepared with lean ground beef and turkey sausage) equals 330 calories, 9 g fat (3 g saturated fat), 62 mg cholesterol, 1,203 mg sodium, 29 g carbohydrate, 10 g fiber, 29 g protein.
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