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Mushroom Salsa Chili Recipe

  • 490minutes

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Source: www.tasteofhome.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 pound lean ground beef (90% lean)

  2. 1 pound bulk pork sausage

  3. 2 cans (16 ounces each) kidney beans, rinsed and drained

  4. 1 jar (24 ounces) chunky salsa

  5. 1 can (14-1/2 ounces) diced tomatoes, undrained

  6. 1 large onion, chopped

  7. 1 can (8 ounces) tomato sauce

  8. 1 can (4 ounces) mushroom stems and pieces, drained

  9. 1/2 cup each chopped green pepper, sweet red and yellow pepper

  10. 1/2 teaspoon dried oregano

  11. 1/4 teaspoon garlic powder

  12. 1/8 teaspoon dried thyme

  13. 1/8 teaspoon dried marjoram Shredded cheddar cheese, BREAKSTONE'S® Sour Cream and thinly sliced green onions, optional

Instructions Jump to Ingredients ↑

  1. In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the beans, salsa, tomatoes, onion, tomato sauce, mushrooms, peppers and seasonings. Cover and cook on low for 8 hours or until flavors are blended. Garnish with cheese, sour cream and green onions if desired. Yield: 8 servings.

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