Mushroom Salsa Chili Recipe
Mushroom Salsa Chili Recipe photo by Taste of Home
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Mushroom Salsa Chili Recipe

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4.5 17 25
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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
TOTAL TIME: Prep: 20 min. Cook: 8 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 8 hours
MAKES: 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).
Originally published as Mushroom Salsa Chili in Quick Cooking January/February 2004, p31

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JodiPenn User ID: 3098909 232848
Reviewed Sep. 14, 2015

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

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

ingsky User ID: 4612073 131006
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!"

topaz41 User ID: 4379067 76451
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."

wolfegrl1 User ID: 1208286 205826
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."

alzingone User ID: 5785132 131001
Reviewed Jun. 2, 2012

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

dfausnacht User ID: 1896828 56273
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."

TeresaWitt User ID: 4117537 129656
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."

jillandrews User ID: 4706131 129655
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."

candlefool User ID: 1672942 90527
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!"

BeeZee's Mistress User ID: 5835489 134608
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."

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