Ingredients

3/4 lb ground chuck
2 c sliced mushrooms
1 c chopped onion
1 c diced yellow bell pepper
3 cloves garlic -- crushed
2 1/2 c diced zucchini
1 1/2 c water
1 c diced carrot
2 1/2 tb chili powder
1 tb sugar
2 1/2 ts ground cumin
1 1/2 ts dried oregano
1/2 ts salt
1/4 ts pepper
1/4 ts hot sauce
32 oz kidney beans -- (2 cans)
1 drained
29 oz no-salt-added whole tomatoes
1 (2 cans)
1 undrained and coarsely
1 chopped
16 oz no-salt-added tomato sauce
1 (2 cans)

Instructions

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. Yield: 3 quarts (serving size: 1-1/2 cups).