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Chunky Beef-And-Vegetable Chili



Yield: 8 Servings

3/4 lb chuck,Ground
2 c mushrooms,Sliced
1 c onion,Chopped
1 c yellow bell pepper,Diced
3 cloves garlic --,Crushed
2 1/2 c zucchini,Diced
1 1/2 c water
1 c carrot,Diced
2 1/2 T chili powder
1 T sugar
2 1/2 t cumin,Ground
1 1/2 t oregano,Dried
1/2 t salt
1/4 t pepper
1/4 t hot sauce
32 oz kidney beans -- (2 cans)
1 drained
29 oz no-salt-added whole tomatoes
1 (2 cans)
1 and coarsely,Undrained
1 chopped
16 oz no-salt-added tomato sauce
1 (2 cans)


Cook the meat, mushrooms, onion, bell pepper, and garlic in a large Dutch oven over medium-high heat until browned, stirring to crumble. Drain mixture, and return to pan.
Add remaining ingredients, and bring to a boil. Partially cover, reduce heat, and simmer 1-1/2 hours or until thickened, stirring occasionally.













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