Mushroom Salsa Chili Recipe

Mushroom Salsa Chili RecipePhoto by: Taste of Home Mushroom Salsa Chili Recipe Rating 5

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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Mushroom Salsa Chili Recipe
  • Prep: 10 min. Cook: 8 hours
  • Yield: 8 Servings
10 480 490

Ingredients

  • 1 pound lean ground beef (90% lean)
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    With Johnsonville Italian Sausage.

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  • 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.

Nutritional 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.

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

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Reviews for Mushroom Salsa Chili (10)

Mushroom Salsa Chili Recipe

Mushroom Salsa Chili

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Reviewed on Sep. 27, 2011 by candlefool

I make this chili at least once per month year round. It is so flavorful and perfect for our low-carb lifestyle. I use 1 can of kidney beans and 1 can of black beans and use fresh mushrooms instead of canned. So hearty and flavorful!


Reviewed on Mar. 01, 2011 by BeeZee's Mistress

Yes and no, I would try this again in an attempt to create a better sense of taste to this receipe. I believe it may have been due to leaving the marjoram out (I didn't have it on hand). I can only ascertain that it's a very important ingredient in the receipe. Otherwise, the color was beautiful and would've been tastier with cornbread.


Reviewed on Jan. 21, 2011 by abagnall

Easy and delicious chili. I used one can of black beans in place of one of the cans of kidney beans and added a can of chopped green chiles.


Reviewed on Jan. 18, 2011 by maley001

Excellent......easy to prepare!! Hearty colorful chili with a great taste!!!


Reviewed on Jan. 05, 2011 by btaylor123

Not bad; I used a medium-hot salsa and a bit more of the spices, but the mushrooms just didn't work for me at all in this flavor combination.


Reviewed on Jan. 05, 2011 by norena70

Delicious! Can hardly wait to make it again.


Reviewed on Nov. 28, 2010 by qviking

One of ToH's best chili recipes imho. I substituted ground turkey for the ground beef, and 1 can of black beans in place of 1 can of kidney beans. Magnifico!


Reviewed on Aug. 02, 2010 by tinaqscott

Outstanding combination


Reviewed on Jan. 13, 2010 by msondgeroth

This is a wonderful chili recipe! Tastes great and cooks in the slow cooker so meal time is fast and easy.


Reviewed on Sep. 01, 2008 by collector_of_masks

Very good. Will make again.

 
 
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