Tomatoes are pretty acidic so take a bit longer to go bad (totally my own experience/opinion).
That's basically the fixings for salsa, and according to StillTasty, they consider
homemade salsa safe for 5-7 days in the fridge.
If it was frozen, it likely took it at least 2-3 days to thaw completely (and likely was still freezy-ish for longer) in the fridge once you put it back in there.
I'd use it personally. As it was frozen, the cell structure might be a bit more broken down from the water in the cells bursting them (makes veggies a bit more mushy) but as you're cooking chili, that doesn't even matter.
My test is if it smells/feels okay, then I may take a few bites and wait an hour or two to see if I feel sick. I only do this with things I'm 90% sure are okay. With veggies, I'd check to see if they felt slimy, but in this case, it sounds like it would be okay.
Note: I would not risk it with dairy products or meats, but veggies tend to stay good for way longer and as long as you practiced safe prep and storage (I have a veggies only cutting board, disinfect knives after every use, etc) they likely are good, and boiling them will help if you're still concerned.