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Mushroom Salsa Chili

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
8 ServingsPrep: 10 min. Cook: 8 hours

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 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, 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
  • 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 8-10 hours or
  • until flavors are blended. Garnish with cheese, sour cream and green
  • onions if desired. Yield: 8 servings.
© Taste of Home 2013

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Mushroom Salsa Chili (continued)

Nutrition Facts: 1-1/2 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013