Mushroom Salsa Chili

By HeatherS

Ingredients

• 1 pound ground turkey or beef
• 1 pound bulk pork sausage
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 3 cups chunky salsa (your choice of heat)
• 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

Preparation

Step 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.

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).