Ingredients

• 0.33 cups olive oil
• 2 cups sliced fresh mushrooms
• 1 cup finely chopped onion
• 1 cup chopped carrot
• 0.75 cups chopped green bell pepper
• 0.25 cups chopped celery
• 1 tablespoon minced garlic
• 1 tablespoon chili powder , or more to taste
• 1 tablespoon ground cumin
• 1.13 teaspoons salt
• 0.75 teaspoons ground black pepper
• 0.75 teaspoons dried basil
• 0.75 teaspoons dried oregano
• 1 , 28 ounce
• 3 cups black beans , undrained
• 2 cups water
• ½ , 6 ounce
• 0.25 cups red wine
• 0.75 teaspoons hot pepper sauce , such as Tabasco

Instructions

1. 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 in hot oil until onion begins to soften, 2 to 3 minutes.
2. 2 Stir in tomatoes with their liquid, black beans and their liquid, water, tomato paste, red wine, and hot pepper sauce.
3. 3 Bring chili to a boil, reduce heat to low, and simmer until vegetables are tender, about 20 minutes.

Nutrition per serving