Pub-Style Vegetarian Chili

⅓ cup olive oil

2 cups sliced fresh mushrooms

1 cup finely chopped onion

1 cup chopped carrot

¾ cup chopped green bell pepper

¼ cup chopped celery

1 tablespoon minced garlic

1 tablespoon chili powder, or more to taste

1 tablespoon ground cumin

1 ⅛ teaspoons salt

¾ teaspoon ground black pepper

¾ teaspoon dried basil

¾ teaspoon dried oregano

1 (28 ounce) can whole peeled tomatoes with juice

3 cups black beans, undrained

½ (6 ounce) can tomato paste

¼ cup red wine

¾ teaspoon hot pepper sauce (such as Tabasco®)

2 cups water

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.