Mushroom Salsa Chili
Quick Cooking
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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
SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Slow Cooker
TIME: Prep: 10 min. Cook: 8 hours
Ingredients:
- 1 pound ground beef
- 1 pound bulk pork sausage
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 1 jar (24 ounces) 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 pepper, sweet red and yellow pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/8 teaspoon dried thyme
- 1/8 teaspoon dried marjoram
- Shredded cheddar cheese, sour cream and thinly sliced green onions, optional
Directions:
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 hours or until flavors are blended. Garnish with cheese, sour cream and green onions if desired. Yield: 8 servings.