Pub-Style Vegetarian Chili - cooking recipe

Ingredients

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(R))
2 cups water

Preparation

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.
Stir in tomatoes with their liquid, black beans and their liquid, tomato paste, red wine, hot pepper sauce, and water.
Bring the chili to a boil, reduce heat to low, and simmer until vegetables are tender, about 20 minutes.