Author Mushroom Council

This beef and mushroom chili is quick and easy. Add in elbow macaroni for a delicious, one pot meal.

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  • 1/2 pound mushrooms, finely chopped
  • 1 pound lean ground beef
  • 1 package chili seasoning
  • 1 can beef broth
  • 1 can (15.5 ounces) kidney beans, rinsed
  • 1 can tomato paste
  • 1 cup medium salsa
  • 2 cups elbow macaroni, uncooked


  • Shredded cheese
  • Sour cream
  • Cilantro


  1. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
  2. In a large saucepan, brown meat and mushrooms with chili seasoning.
  3. Add broth, kidney beans, tomato pasta, salsa and macaroni to saucepan; mix well.
  4. Bring mixture to boil and cover. Continue to simmer on low for 15 minutes, stirring occassionally.
  5. Serve topped with cheese, sour cream and cilantro.


  • Calories: 370
  • Sugar: 5 grams
  • Sodium: 690 milligrams
  • Fat: 12 grams
  • Saturated Fat: 5 grams
  • Carbohydrates: 43 grams
  • Fiber: 6 grams
  • Protein: 23 grams
  • Cholesterol: 45 milligrams

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