Chunky Beef-and-Vegetable Chili

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.