Chunky Beef-And-Vegetable Chili

      Yield: 8 Servings

    3/4 lb chuck,Ground

      2 c  mushrooms,Sliced

      1 c  onion,Chopped

      1 c  yellow bell pepper,Diced

      3    cloves garlic --,Crushed

  2 1/2 c  zucchini,Diced

  1 1/2 c  water

      1 c  carrot,Diced

  2 1/2 T  chili powder

      1 T  sugar

  2 1/2 t  cumin,Ground

  1 1/2 t  oregano,Dried

    1/2 t  salt

    1/4 t  pepper

    1/4 t  hot sauce

     32 oz kidney beans -- (2 cans)

      1    drained

     29 oz no-salt-added whole tomatoes

      1    (2 cans)

      1    and coarsely,Undrained

      1    chopped

     16 oz no-salt-added tomato sauce

      1    (2 cans)

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