Taste of Home
Mushroom Salsa Chili
TOTAL TIME: Prep: 20 min. Cook: 8 hours
YIELD: 8 servings (3 quarts).
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
Ingredients
-
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
Directions
-
1.
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.
-
2.
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.
© 2024 RDA Enthusiast Brands, LLC