Chunky Beef-and-Vegetable Chili

Ingredients

• 32 ounce kidney beans drained canned
• 1 cup carrots diced
• 2.5 tablespoons chili powder 
• 3  garlic cloves crushed
• 0.8 pound ground beef 
• 2.5 teaspoons ground cumin 
• 0.3 teaspoon hot sauce 
• 2 cups mushrooms sliced
• 29 ounce no-salt-added tomatoes whole undrained coarsely chopped canned
• 1 cup onion chopped
• 1.5 teaspoons oregano dried
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 
• 1 tablespoon sugar 
• 16 ounce no-salt-added tomato sauce canned
• 1.5 cups water 
• 1 cup bell pepper diced yellow
• 2.5 cups zucchini diced

Equipment

• frying pan
• dutch oven

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.
2. Drain mixture, and return to pan.
3. Add remaining ingredients, and bring to a boil. Partially cover, reduce heat, and simmer 1 1/2 hours or until thickened, stirring occasionally.