Pub Style Chili

1/3 cup olive oil                                                                     

                        

2 cups sliced fresh mushrooms

                        

1 cup finely chopped onion

                        

1 cup chopped carrot

                        

3/4 cup chopped green bell pepper

                        

1/4 cup chopped celery

                        

1 tablespoon minced garlic

                        

1 tablespoon chili powder, or more to taste

                        

1 tablespoon ground cumin

                        

1 1/8 teaspoons salt

                       

3/4 teaspoon ground black pepper                                                   

                        

3/4 teaspoon dried basil

                        

3/4 teaspoon dried oregano

                        

1 (28 ounce) can whole peeled tomatoes with juice

                        

3 cups black beans, undrained

                        

1/2 (6 ounce) can tomato paste

                        

1/4 cup red wine

                        

3/4 teaspoon hot pepper sauce (such as Tabasco®)

                        

2 cups water

 

Directions:

 

1. Heat olive oil in a large pot over medium heat; cook and stir mushrooms, onion, carrot, green bell pepper, celery, garlic, chili powder, cumin, salt, black pepper, basil, and oregano until the onion begins to soften, 2 to 3 minutes.

 

2. Stir in tomatoes with their liquid, black beans and their liquid, tomato paste, red wine, hot pepper sauce, and water.

 

3. Bring the chili to a boil, reduce heat to low, and simmer until vegetables are tender, about 20 minutes.