Loaded Mushroom Salsa Chili

Dana Ramsey


My husband and I love chili and I am a huge fan of mushrooms. We can our own salsa which is what I used in this recipe.


★★★★★ 1 vote

30 Min
3 Hr


  • 1 1/2 lb
    ground beef
  • 1 lb
    bulk pork sausage
  • 1 medium
    onion, chopped
  • 3
    shallots, chopped including the green part
  • 1
    green bell pepper, chopped
  • 1
    yellow bell pepper, chopped
  • 1
    red bell pepper, chopped
  • 1 Tbsp
    roasted garlic minced
  • 16 oz.
    fresh sliced mushrooms
  • 1 can(s)
    dark red kidney beans, rinsed and drained
  • 1 can(s)
    pinto beans, rinsed and drained
  • 1 can(s)
    black beans, rinsed and drained
  • 1 can(s)
    white hominy, drained
  • 2
    chipolte peppers with adobo sauce chopped
  • 1 can(s)
    8 oz. tomato sauce
  • 3 Tbsp
    louisiana style cajun seasoning
  • 2 Tbsp
    cumin or less to suit your taste
  • 1 Tbsp
    dark chili powder
  • 32 oz. jar(s)

How to Make Loaded Mushroom Salsa Chili


  1. In a large cast iron kettle cook your beef and sausage over medium heat. Once the meat is semi getting brown add the veggies and turn the heat down and cook the veggies until tender slowly. This will allow the meat and veggies to marry.
  2. Now once your meat is cooked and veggies are tender, add the beans, tomato sauce, salsa and chipolte peppers with adobo sauce. Mix well. Now add your spices.
  3. Notes: The salsa I use is my own which I always add lots of corn to my salsa. If you can't find a salsa with added corn, just add either frozen corn or canned corn to the recipe.
  4. Another Note: This recipe can be done in the crock pot: Brown the beef and sausage over medium heat until no longer pink; drain. Stir in the remaining ingredients and cover and cook on low for 8 hours.

Printable Recipe Card

About Loaded Mushroom Salsa Chili

Course/Dish: Chili

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