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Mushroom Salsa Chili Recipe

Photo by: Taste of Home

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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

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8 Servings
Prep: 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 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.

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. Diabetic Exchanges: 3 lean meat, 2 starch.

Mushroom Salsa Chili published in Quick Cooking January/February 2004, p31