Mushroom Salsa Chili

1 pound lean ground beef
1 pound bulk pork sausage
2 16-ounce cans kidney beans, rinsed and drained
1 24-ounce jar chunky salsa
1 14-ounce can diced tomatoes, undrained
1 large onion, chopped
1 8-ounce can tomato sauce
1 4 ounce can mushrooms pieces, drained
½ cup each chopped green, red and yellow peppers
½ teaspoon oregano
¼ teaspoon garlic powder
Shredded cheese, sour cream, sliced green onions, optional
  1.  In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain.  Transfer to the slow cooker.
  2. Stir in beans, salsa, tomatoes, onion, tomato sauce, mushrooms, peppers and seasonings.
  3. Cover and cook on low for 7-8 hours or until flavors are blended.
  4. Garnish with cheese, sour cream, onions.

Cooking With Crevolyn
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