Chunky Beef-and-Vegetable Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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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 |
Directions:
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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