Pub-Style Vegetarian Chili
This vegetarian chili recipe is spicy but flavorful. Trust me, you won't miss the meat! We love to pair this with one of our favorite microbrews.
olive oil
⅓
cup
sliced fresh mushrooms
2
cups
finely chopped onion
1
cup
chopped carrot
1
cup
chopped green bell pepper
¾
cup
chopped celery
¼
cup
minced garlic
1
tablespoon
chili powder, or more to taste 
1
tablespoon
ground cumin
1
tablespoon
salt
1 ⅛
teaspoons
ground black pepper
¾
teaspoon
dried basil
¾
teaspoon
dried oregano
¾
teaspoon
whole peeled tomatoes with juice
1
(28 ounce) can
black beans, undrained
3
cups
water
2
cups
tomato paste
½
(6 ounce) can
red wine
¼
cup
hot pepper sauce (such as Tabasco)
¾
teaspoon
 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.
  Stir in tomatoes with their liquid, black beans and their liquid, water, tomato paste, red wine, and hot pepper sauce.
  Bring chili to a boil, reduce heat to low, and simmer until vegetables are tender, about 20 minutes.
