Chunky Beef-and-Vegetable Chili

Yield: 3 quarts (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 256
  • Calories from fat: 24%
  • Fat: 6.9g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 16.8g
  • Carbohydrate: 34.2g
  • Fiber: 4.9g
  • Cholesterol: 25mg
  • Iron: 4.6mg
  • Sodium: 356mg
  • Calcium: 92mg

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

Preparation

  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.
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