Ingredients
80 ml olive oil
300 g fresh mushrooms, sliced
240 g onion, finely chopped
150 g carrot, chopped
180 g green bell pepper, chopped
60 g celery, chopped
15 ml minced garlic
15 ml chili powder (or more to taste)
15 ml ground cumin
7 g salt
3 g ground black pepper
3 g dried basil
3 g dried oregano
1 can (800 g) whole peeled tomatoes with juice
720 g black beans, undrained
480 ml water
half can (180 g) tomato paste
60 ml red wine
3.75 g hot pepper sauce (such as Tabasco®)
Directions
Step 1
In a large pot over medium heat, heat the olive oil. Add mushrooms, onion, carrot, green bell pepper, celery, garlic, chili powder, cumin, salt, black pepper, basil, and oregano. Cook and stir until the onion begins to soften (about 2 to 3 minutes).
Step 2
Stir in the tomatoes with their liquid, black beans with their liquid, water, tomato paste, red wine, and hot pepper sauce.
Step 3
Bring the chili to a boil, then reduce the heat to low and simmer until the vegetables are tender (about 20 minutes).