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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: 20 min. Cook: 8 hours

Ingredients

  • 1 pound ground beef
  • 1 pound Jimmy Dean® Premium Pork Sausage Roll
  • 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

  • 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.
  • 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. Yield: 8 servings
  • (3 quarts).