2 cans (16 ounces each) kidney beans, rinsed and drained
1 jar (24 ounces) chunky salsa
1 can (14-1/2 ounces) Hunt’s® Original Diced Tomatoes, undrained
1 large onion, chopped
1 can (8 ounces) Hunt’s® Tomato Sauce
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup each chopped green pepper, sweet red and yellow pepper
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/8 teaspoon dried thyme
1/8 teaspoon dried marjoram
Shredded cheddar cheese, sour cream and thinly sliced green onions, optional
Instructions
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.
Originally Submitted
1/9/2011
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