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Chunky Beef-and-Vegetable Chili Recipe - MyRecipes.com
sweichert has cooked this
3 quarts (serving size: 1 1/2 cups)
- 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
Enter 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.
Nutritional Information
Calories:256 (24% from fat)
Fat:6.9g (sat 2.5g,mono 2.8g,poly 0.8g)
Protein:16.8g
Carbohydrate:34.2g
Fiber:4.9g
Cholesterol:25mg
Iron:4.6mg
Sodium:356mg
Calcium:92mg
Nutritional Information
Calories:256 (24% from fat)
Fat:6.9g (sat 2.5g,mono 2.8g,poly 0.8g)
Protein:16.8g
Carbohydrate:34.2g
Fiber:4.9g
Cholesterol:25mg
Iron:4.6mg
Sodium:356mg
Calcium:92mg
