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Chunky Beef-and-Vegetable Chili

Yield 3 quarts (serving size: 1 1/2 cups)

Ingredients

  • 3/4 pound ground chuck
  • 2 cups sliced mushrooms
  • 1 cup chopped onion
  • 1 cup diced yellow bell pepper
  • 3 garlic cloves, crushed
  • 2 1/2 cups diced zucchini
  • 1 1/2 cups water
  • 1 cup diced carrot
  • 2 1/2 tablespoons chili powder
  • 1 tablespoon sugar
  • 2 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon hot sauce
  • 2 (16-ounce) cans kidney beans, drained
  • 2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and coarsely chopped
  • 2 (8-ounce) cans no-salt-added tomato sauce

Nutrition Information

  • calories 256
  • caloriesfromfat 24 %
  • fat 6.9 g
  • satfat 2.5 g
  • monofat 2.8 g
  • polyfat 0.8 g
  • protein 16.8 g
  • carbohydrate 34.2 g
  • fiber 4.9 g
  • cholesterol 25 mg
  • iron 4.6 mg
  • sodium 356 mg
  • calcium 92 mg

How to Make It

  1. 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.