Vegetarian Chili From The Gene Autry Museum Of Western Heritage - cooking recipe

Ingredients

2 tablespoons olive oil
1 onion, large
1 cup celery, diced
2 green bell peppers, diced
3 large carrots, diced
2 cups red wine
1/4 cup tomato paste
1/4 cup cilantro, minced
1/4 cup lemon juice
2 tablespoons chili powder
3 tablespoons garlic, minced
1 tablespoon ground cumin
5 drops hot pepper sauce
2 tablespoons sugar
3 (14 ounce) cans crushed tomatoes
3 (15 ounce) cans garbanzoe beans, undrained
3 (15 ounce) cans kidney beans, drained and rinsed
salt (to taste)
pepper (to taste)

Preparation

Heat oil in a 6 quart stockpot, and add the onion, celery, bell peppers and carrots; cook until tender, about 15 minutes.
Add the wine, tomato paste, cilantro, lemon juice, chili powder, garlic, cumin, hot pepper sauce, sugar, tomatoes, garbanzo and kidney beans; and salt and pepper to taste.
Bring the chili to a boil, reduce the heat, cover and simmer until the flavors are blended and the vegetables are tender, 30 to 45 minutes.