Chunky Beef-and-Vegetable Chili

Recipe from

Cooking Light

Nutritional 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


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


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.


Jean Kressy,

Cooking Light

March 1995
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