Name: Chunky Beef-and-Vegetable Chili
Yield: 3 quarts (serving size: 1 1/2 cups)
Ingredients: ¾ pound ground chuck; 2 cups sliced mushrooms; 1 cup chopped onion; 1 cup diced yellow bell pepper; 3 garlic cloves, crushed; 2 ½ cups diced zucchini; 1 ½ cups water; 1 cup diced carrot; 2 ½ tablespoons chili powder; 1 tablespoon sugar; 2 ½ teaspoons ground cumin; 1 ½ teaspoons dried oregano; ½ teaspoon salt; ¼ teaspoon pepper; ¼ 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.

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Chunky Beef-and-Vegetable Chili

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