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.
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|Serving Size: 1 Serving (1230g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 714 (47%)|
|Amt Per Serving||% DV|
|Total Fat 79.4g||106 %|
|Saturated Fat 46.8g||234 %|
|Monounsaturated Fat 25.4g|
|Polyunsanturated Fat 3g|
|Cholesterol 292.3mg||90 %|
|Sodium 1105.3mg||38 %|
|Potassium 3647mg||96 %|
|Total Carbohydrate 127.5g||38 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 118.5g|
|Protein 77.7g||111 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1523
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