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Mushroom Salsa Chili Recipe

Mushroom Salsa Chili Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 8 hours YIELD:8 servings


  • 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


  • 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. Yield: 8 servings (3 quarts).

Reviews for Mushroom Salsa Chili

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Reviewed Sep. 14, 2015

"This chili is spectacular!! I prefer this to regular chili.

I use Nacho chips to eat it with. So delicious!!!"

Reviewed Sep. 17, 2013

"I used ground turkey instead of pork sausage and added only one can of beans, but otherwise I followed the recipe faithfully. It is delicious! Will definitely make this again!"

Reviewed Jan. 7, 2013

"Excellent!! Very easy to make & a pleasent

change from the usual flavors like chili powder. My husband enjoyed it too & he likes spicy foods."

Reviewed Jun. 25, 2012

"This is more of a light "summer" chili. I added more peppers, doubled the spices, added some black pepper for a little warmth and an extra can of beans and we loved it. Oh, I also used fresh mushrooms."

Reviewed Jun. 2, 2012

"Definitely one of the best chili recipes I've tried!"

Reviewed May. 8, 2012

"I also used fresh mushrooms, and was pleasantly surprised to find this is a step or two up from your typical chili."

Reviewed May. 6, 2012

"Really just average. The mushrooms are a nice touch, but way too many beans. Not as hearty tasting as many other chili recipes."

Reviewed Feb. 22, 2012

"I have made a lot of chili over the years and thought this one was just average. I didn't add the mushrooms and needed to add a lot of extra spices to give it some zing."

Reviewed Sep. 27, 2011

"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 Mar. 1, 2011

"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 Jan. 21, 2011

"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 Jan. 18, 2011

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

Reviewed Jan. 5, 2011

"Delicious! Can hardly wait to make it again."

Reviewed Nov. 28, 2010

"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 Aug. 2, 2010

"Outstanding combination"

Reviewed Jan. 13, 2010

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

Reviewed Sep. 1, 2008

"Very good. Will make again."

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