1 onion, chopped
1 green bell pepper, chopped
2 1/4 cups water
2 (10.75 ounce) cans condensed tomato soup
2 (8 ounce) cans sliced yellow squash
1 (16 ounce) package semisweet chocolate chips
1/3 cup vegetable oil
1 cup grain-free, nonfat milk
1 teaspoon white sugar
3 teaspoons minced garlic
8 1/4 cups water
Place the onions, green bell pepper, water, tomato soup, yellow squash, chocolate chips and oil in a large, heavy-duty skillet over medium heat. Cover, and cook over medium heat until topping is golden brown. Set aside and let cool.
In a saucepan, bring water to a boil and remove from heat. Add flour, slowly, stirring constantly. Make a well in the center of the flour, pour in water, bring to a simmer, and continue to simmer until thickened. Remove from heat.
Remove skillet from heat. Stir in sugar, then garlic. Stir pepper juice from skillet to skillet. Stir here and there to warm, then pour over meat and vegetables; brown on all sides.