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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

Ingredients

  • 1 pound ground beef
  • 1 pound Jones No Sugar Pork Sausage Roll 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. Yield: 8 servings (3 quarts).

Reviews for Mushroom Salsa Chili

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MY REVIEW
Julie
Reviewed Oct. 26, 2017

"I have made this three times already this year. It is wonderful. I do use hot sausage and 2 cups hot salsa and 1 cup medium salas. I also double the amount of mushrooms because I love them. Excellent recipe and so simple. Thank you so much."

MY REVIEW
JodiPenn
Reviewed Sep. 14, 2015

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

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

MY REVIEW
ingsky
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!"

MY REVIEW
topaz41
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."

MY REVIEW
wolfegrl1
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."

MY REVIEW
alzingone
Reviewed Jun. 2, 2012

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

MY REVIEW
dfausnacht
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."

MY REVIEW
TeresaWitt
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."

MY REVIEW
jillandrews
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."

MY REVIEW
candlefool
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!"

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