Chunky Beef-And-Vegetable Chili

• 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

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.

ground chuck, mushrooms, onion, yellow bell pepper, garlic, zucchini, water, carrot, chili powder, sugar, ground cumin, oregano, salt, pepper, hot sauce, kidney beans, salt, salt

Taken from www.myrecipes.com/recipe/chunky-beef-and-vegetable-chili (may not work)