Mushroom Salsa Chili

• 1 pound ground beef
• 1 pound bulk pork sausage
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 3 cups 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, 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

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.
2. 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.

ground beef, pork sausage, kidney beans, chunky salsa, tomatoes, onion, tomato sauce, mushroom stems, green, oregano, garlic, thyme, marjoram, cheddar cheese

Taken from www.tasteofhome.com/recipes/mushroom-salsa-chili/ (may not work)