MUSHROOM SALSA CHILI

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Mushroom Salsa Chili image

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

1 pound ground beef
1 pound bulk pork sausage
2 cans (16 ounces each) kidney beans, rinsed and drained
3 cups chunky salsa
1 can (14-1/2 ounces) diced tomatoes, undrained
1 large onion, chopped
1 can (8 ounces) tomato sauce
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup each chopped green, sweet red and yellow peppers
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/8 teaspoon dried thyme
1/8 teaspoon dried marjoram
Optional toppings: shredded cheddar cheese, sour cream and thinly sliced green onions

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 :

*** Explore more Mushroom Salsa Chili Recipes »

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