Mushroom Salsa Chili - American Homemade Recipe

Prep: 15 to 20 Minuts Cook: 8 Hours Slow Cook Numbers of Serves: 8 Servers

This mushroom salsa chili is a nutrient-dense meal that provides a high-quality source of protein through the combination of ground beef and chicken boneless. The addition of kidney beans further boosts the protein content while providing significant amounts of dietary fiber, which is essential for digestive health and maintaining satiety.

The recipe is rich in micronutrients and antioxidants thanks to the inclusion of diverse vegetables like onions, mushrooms, and green, red, and yellow peppers. These ingredients contribute essential vitamins while adding natural flavor. Furthermore, using a variety of herbs such as oregano, thyme, garlic powder, and marjoram provides a robust flavor profile that reduces the reliance on heavy fats or extra sodium during the slow-cooking process.

Ingredients

1 pound ground beef

1 pound chicken boneless

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

1 jar (24 ounces) 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 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

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Instructions

In a large skillet, cook beef and chicken over medium heat until meat is no longer pink; drain.

Transfer meat to a 5-qt. slow cooker.

Stir in the remaining ingredients.

Cover and cook on low for 8-9 hours or until vegetables are tender.

Yield: 8 servings.