Mushroom Salsa Chili

1 pound ground beef
1 pound bulk sausage
2 cans kidney beans, rinsed and drained, 16 oz
1 jar chunky salsa, 24 oz
1 can diced tomatoes, undrained, 14 1/2 oz.
1 large onion, chopped
1 can tomato sauce, 8 oz
1 can mushroom stems and pieces, 4 oz.
1/2 cup each green pepper, sweet red peeper, and yellow pepper, chopped
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/8 teaspoon dried thyme
1/8 teaspoon dried marjoram

In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer meat into a 5-qt slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-9 hours or until the vegetables are tender.

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